Recipe: Triple Ginger Pound Cake
Description: Make and share this Triple Ginger Pound Cake recipe from Food.com.
Ingredients: [{"text": "3 cups all-purpose flour"}, {"text": "2 teaspoons ground ginger"}, {"text": "1 teaspoon baking powder"}, {"text": "1/4 teaspoon salt"}, {"text": "2 1/2 cups sugar"}, {"text": "1 1/4 cups butter, softened (do not use margarine)"}, {"text": "1 tablespoon grated gingerroot"}, {"text": "1 teaspoon vanilla"}, {"text": "5 eggs"}, {"text": "3/4 cup milk"}, {"text": "1/2 cup finely chopped crystallized ginger"}]
Instructions: Preheat oven to 350&deg;.
Spray a 12-cup fluted tube cake pan or 10-inch angel food cake pan with baking spray with flour.
In a bowl, mix flour, ground ginger, baking powder, and salt; set aside.
In a 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.
Bake 50-60 minutes or until pick comes out clean.
Cool 10 minutes.
Remove cake from pan to cooling rack.
Cool completely, about 2 hours.
