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Triple-Ginger Pound Cake

Three forms of ginger lend a sweet-spicy taste to traditional pound cake.

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  • prep time 20 min
  • total time 3 hr 40 min
  • ingredients 11
  • servings 24
 

Ingredients

3
cups 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan or 10-inch angel food cake pan with baking spray with flour.
  • 2 In medium bowl, mix flour, ground ginger, baking powder and salt; set aside. In large bowl, beat 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. On low speed, beat in flour mixture alternately with milk. Fold in crystallized ginger until evenly mixed. Spread in pan.
  • 3 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan to cooling rack. Cool completely, about 2 hours.
  • 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan or 10-inch angel food cake pan with baking spray with flour.
  • 2 In medium bowl, mix flour, ground ginger, baking powder and salt; set aside. In large bowl, beat 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. On low speed, beat in flour mixture alternately with milk. Fold in crystallized ginger until evenly mixed. Spread in pan.
  • 3 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan to cooling rack. Cool completely, about 2 hours.

EXPERT TIPS

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Expert Tips

Crystallized ginger is fresh gingerroot that has been cooked in a sugar syrup, then coated with sugar. It has that great ginger bite along with the sweet flavor.

Pound cake freezes beautifully. Wrap the cooled cake in heavy-duty foil, then place it in a resealable plastic bag. Freeze up to one month.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
130mg
130%;
Total Carbohydrate
35g
35%
(Dietary Fiber
0g
0%
  Sugars
21g
21%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.