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| 3 | cups Gold Medal® all-purpose flour |
| 2 | teaspoons ground ginger |
| 1 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 2 3/4 | cups granulated sugar |
| 1 1/4 | cups butter or margarine, softened |
| 1 | tablespoon grated gingerroot |
| 1 | teaspoon vanilla |
| 5 | eggs |
| 1 | cup milk or evaporated milk |
| 1/2 | cup finely chopped crystallized ginger |
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| 2 | cups whipping cream |
| 2 | tablespoons powdered sugar |
| 1 | can (20 oz) crushed pineapple, well drained |
| 1. | Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, 10-inch angel food (tube) cake pan or 2 (9x5-inch) loaf pans. In medium bowl, mix flour, ground ginger, baking powder and salt; set aside. |
| 2. | In large bowl, beat granulated sugar, butter, gingerroot, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Fold in candied or crystallized ginger until evenly mixed. Spread in pan. |
| 3. | Bake fluted tube or angel food cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 1 hour to 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. |
| 4. | In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Fold in pineapple. Serve cake with pineapple cream. |
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| Candied, or crystallized, ginger is fresh gingerroot that has been boiled in a sugar syrup and coated with sugar crystals. Besides starring in this comforting pound cake, it makes a great after-dinner breath freshener. Look for it in the baking aisle or produce area of your supermarket. |
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| Peeling fresh gingerroot is easy; just scrape the skin off using the rounded tip of a spoon. |
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| Add an easy glaze instead of making the pineapple cream. Place 1/4 cup Betty Crocker® Rich & Creamy vanilla frosting in small microwavable bowl. Microwave uncovered on Medium (50%) about 15 seconds; stir. Drizzle over cooled cake. Sprinkle Betty Crocker® colored sugar over the glaze. |
Nutrition Information:
325 ( 155 ); 17 g ( 10 g); 90 mg; 140 mg; 40 g ( 1 g); 4 g 12 %; 0%; 4 %; 4 % 1 1/2 ; 1 ; 3