Triple-Ginger Pound Cake

 

3

cups Gold Medal® all-purpose flour

2

teaspoons ground ginger

1

teaspoon baking powder

1/4

teaspoon salt

2 1/2

cups sugar

1 1/4

cups butter, softened (do not use margarine)

1

tablespoon grated gingerroot

1

teaspoon vanilla

5

eggs

3/4

cup milk

1/2

cup finely chopped crystallized ginger

• 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan or 10-inch angel food cake pan with baking spray with flour.
• 2 In medium bowl, mix flour, ground ginger, baking powder and salt; set aside. In large bowl, beat 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. On low speed, beat in flour mixture alternately with milk. Fold in crystallized ginger until evenly mixed. Spread in pan.
• 3 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan to cooling rack. Cool completely, about 2 hours.