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Triple-Ginger Pound Cake

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Triple-Ginger Pound Cake
  • Prep 20 min
  • Total 3 hr 40 min
  • Servings 24
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Three forms of ginger lend a sweet-spicy taste to traditional pound cake.
Updated Mar 28, 2013

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
Make With
Make With
Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.

Nutrition

250 Calories, 11g Total Fat, 3g Protein, 35g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
130mg
5%
Potassium
50mg
1%
Total Carbohydrate
35g
12%
Dietary Fiber
0g
0%
Sugars
21g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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