Triple-Ginger Pound Cake

Triple-Ginger Pound Cake

Spice up ordinary pound cake with the fresh taste of three kinds of ginger.

Prep Time

15

Minutes

Total Time

2:35

Hrs:Mins

Makes

24

servings

Cake
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
Pineapple Cream
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.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
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.
How-To
Peeling fresh gingerroot is easy; just scrape the skin off using the rounded tip of a spoon.
Simplify
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:

1 Serving (1 Serving)
  • Calories 325
    • (Calories from Fat 155 ),
  • Total Fat 17 g
    • (Saturated Fat 10 g,),
  • Cholesterol 90 mg;
  • Sodium 140 mg;
  • Total Carbohydrate 40 g
    • (Dietary Fiber 1 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1 Fruit;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.