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Prep 20min
Total3hr40min
Servings24
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Ingredients
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
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Steps
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.
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Crystallized ginger is fresh gingerroot that has been cooked in a sugar syrup, then coated with sugar. It has that great ginger bite along with the sweet flavor.
Pound cake freezes beautifully. Wrap the cooled cake in heavy-duty foil, then place it in a resealable plastic bag. Freeze up to one month.
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