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Triple-Ginger Pound Cake
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Prep Time:
20 minutes
Total Time:
3 hours 40 minutes
Ginger-infused pound cake with a sweet and spicy flavor profile.
Ingredients:
  • 3 cups Gold Medal™ all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups sugar
  • 1 1/4 cups butter, softened (do not use margarine)
  • 1 tablespoon grated gingerroot
  • 1 teaspoon vanilla
  • 5 eggs
  • 3/4 cup milk
  • 1/2 cup finely chopped crystallized ginger
Instructions:
  • Preheat your oven to 350°F and generously coat a 12-cup fluted tube cake pan or a 10-inch angel food cake pan with baking spray that includes flour.
  • Combine flour, ground ginger, baking powder, and salt in a medium bowl; set aside. In a large bowl, cream together sugar, butter, gingerroot, vanilla, and eggs with an electric mixer for 30 seconds on low speed, scraping the bowl constantly. Increase 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 the crystallized ginger until evenly distributed. Transfer the batter to the pan.
  • Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then remove the cake from the pan onto a cooling rack. Let cool completely for about 2 hours.

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