- 1 cup confectioners' sugar
- 1 10- to 12-ounce pound cake
- 1/4 cup chopped candied ginger
- In a small bowl, whisk the confectioners' sugar with 1 tablespoon water to form a thick but pourable glaze (add more water, if necessary).
- Spread the glaze over the cake, letting it drip down the sides. Sprinkle with the ginger and let set for 20 minutes before serving.