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Triple-Ginger Pound Cake

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Triple-Ginger Pound Cake
  • Prep 15 min
  • Total 2 hr 35 min
  • Servings 24
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Spice up ordinary pound cake with the fresh taste of three kinds of ginger.
Updated Aug 14, 2006

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Peeling fresh gingerroot is easy; just scrape the skin off using the rounded tip of a spoon.
  • tip 3
    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

325 Calories, 17 g Total Fat, 4 g Protein, 40 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
325
Calories from Fat
155
Total Fat
17 g
Saturated Fat
10 g
Cholesterol
90 mg
Sodium
140 mg
Potassium
75 mg
Total Carbohydrate
40 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 1 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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