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Triple-Ginger Pound Cake




Source of Recipe


Betty Crocker


List of Ingredients




3 cups Gold Medal® all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
2 3/4 cups 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 Betty Crocker® Candied Fruit ginger or crystallized ginger
Pineapple Cream (See Below)


Recipe



1. Heat oven to 350ºF. Grease and flour 12-cup bundt cake pan, angel food cake pan (tube pan), 10x4 inches, or 2 loaf pans, 9x5x3 inches.
2. Mix flour, ground ginger, baking powder and salt; set aside. Beat sugar, butter, gingerroot, vanilla and eggs in large bowl 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 bundt 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 wire rack. Cool completely, about 1 hour. Serve with Pineapple Cream.

Note: Surprise family and friends and bake this cake in a bundt pan with a newer shape, available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for bundt to find shapes beyond the classic.




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Pineapple Cream



2 cups whipping (heavy) cream
2 tablespoons powdered sugar
1 can (20 ounces) crushed pineapple, well drained

1. Beat whipping cream and powdered sugar in chilled large bowl on high speed until stiff. Fold in pineapple.