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Triple-Ginger Pound Cake

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Triple-Ginger Pound Cake
  • Prep Time 20 min
  • Total Time 3 hr 40 min
  • Servings 24
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Three forms of ginger lend a sweet-spicy taste to traditional pound cake.

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

Directions

  • 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.
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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
100
)
Daily Value
Total Fat
11g
17%
(
Saturated Fat
7g
33%
,
Trans Fat
0g
)
Cholesterol
70mg
23%
Sodium
130mg
5%
Potassium
50mg
1%
Total Carbohydrate
35g
12%
(
Dietary Fiber
0g
0%
,
Sugars
21g
)
Protein
3g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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