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Triple Ginger Pound Cake
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Prep Time:
30 minutes
Total Time:
3 hours 10 minutes
Ginger pound cake with tea-infused whipped cream, made with Gold Medal® flour - a delightful dessert!
Ingredients:
  • 3 cups Gold Medal™ all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 2 3/4 cups powdered sugar
  • 1 1/4 cups butter or margarine, softened
  • 1 tablespoon grated gingerroot
  • 1 teaspoon vanilla
  • 5 eggs
  • 1 cup milk
  • 1/2 cup finely chopped crystallized ginger
  • 2 cups whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon unsweetened instant tea mix
Instructions:
  • Preheat oven to 350°F. Grease and flour a 12-cup fluted tube cake pan or a 10-inch angel food (tube) cake pan. In a medium bowl, combine flour, ground ginger, baking powder, and salt; set aside.
  • In a large bowl, use an electric mixer to blend 2 3/4 cups of powdered sugar, butter, gingerroot, vanilla, and eggs on low speed for 30 seconds, scraping the bowl often. Increase speed to high and beat for 5 minutes, scraping occasionally. Slowly mix in the flour mixture and milk on low speed, alternating between the two. Gently fold in the crystallized ginger until evenly distributed, then spread the batter in a pan.
  • Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for 20 minutes, then transfer from pan to a cooling rack and allow it to cool completely.
  • In a large chilled bowl, use an electric mixer on high speed to beat the whipped cream ingredients until stiff peaks form. Serve the whipped cream with the cake.

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