adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Triple-Ginger Pound Cake
0 Likes
Prep Time:
15 minutes
Total Time:
2 hours 35 minutes
Elevate classic pound cake with a zesty trio of fresh ginger flavors.
Ingredients:
  • 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
  • 2 cups whipping cream
  • 2 tablespoons powdered sugar
  • 1 can (20 oz) crushed pineapple, well drained
Instructions:
  • Preheat the oven to 350°F. Grease and flour your preferred baking pan(s): a 12-cup fluted tube cake pan, a 10-inch angel food (tube) cake pan, or 2 (9x5-inch) loaf pans. In a medium bowl, combine flour, ground ginger, baking powder, and salt; set aside.
  • In a large bowl, whisk together granulated sugar, butter, gingerroot, vanilla, and eggs with an electric mixer on low speed for 30 seconds, making sure to scrape the bowl constantly. Increase the speed to high and beat for 5 minutes, scraping the bowl occasionally. Gradually mix in the flour mixture and milk on low speed. Gently fold in candied or crystallized ginger until well combined. Spread the mixture evenly in the pan.
  • Bake in fluted tube or angel food cake pan for 1 hour 10 minutes to 1 hour 20 minutes, in loaf pans for 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Let cool for 20 minutes, then remove from pan to a cooling rack. Cool completely, about 1 hour.
  • In a chilled large bowl, whip the cream and powdered sugar until stiff peaks form. Gently fold in the pineapple. Serve the cake with the pineapple cream.

Similar Recipes