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Triple-Ginger Pound Cake

triple-ginger pound cake Dessert
Triple-Ginger Pound Cake
  • Prep 15 min
  • Total 2 hr 35 min
  • Servings 24

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

Updated August 14, 2006
Gold Medal Flour
Make with
Gold Medal Flour



  • 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
  • 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.

  • 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.

Nutrition Facts

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

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