Triple-Ginger Pound Cake

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

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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