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Triple-Ginger Pound Cake

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

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( 9 Ratings)

9 Ratings

5 Stars 89%

4 Stars

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 15 min
Total Time 2 hr 35 min
Servings 24

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Peeling fresh gingerroot is easy; just scrape the skin off using the rounded tip of a spoon.

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 325
Calories from Fat: 155 ),

% Daily Value

Total Fat: 17 g; 17 %
(Saturated Fat 10 g, 10 % ),
Cholesterol: 90 mg; 90 %;
Sodium: 140 mg; 140 %;
Total Carbohydrate: 40 g; 40 %
(Dietary Fiber 1 g 1 % ),
Protein: 4 g; 4 %

% Daily Value*:

Vitamin A: 12%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 4%;

Exchanges:

1 1/2 Starch; 1 Fruit; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 2/3/2011 1:09:24 PM REPORT ABUSE LauraW32 said:

Rating:

This recipe is fantastic, always sure to please. It's so moist, easy to make, and delicious. I sometimes make a light glaze for it, or a homemade cardamom or allspice whipped cream to go with it, but neither are necessary.

This reply was: Helpful Inspiring

Posted 12/10/2010 6:48:41 PM REPORT ABUSE Dee-5gee_3kay said:

Rating:

This is a delightful cake to make and a delicious cake to consume. After discovering this recipe it was exciting for me to see how the use of ginger, being used in three seperate formats, would taste. It was great! Ginger is one of my favorite ingredients. The cake actually has a 'golden hue' about it, highlighted by the ginger pieces in the cake. Yes, it's my favorite.

This reply was: Helpful Inspiring