TRIPLE GINGER POUND CAKE
Gold Medal® all-purpose flour provides a simple addition to this ginger pound cake served with a distinctive tea-flavored whipped cream - a great dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. In medium bowl, mix flour, ground ginger, baking powder and salt; set aside.
- In large bowl, beat 2 3/4 cups powdered sugar, the 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 flour mixture into sugar mixture alternately with milk. Fold in crystallized ginger until evenly mixed. Spread in pan.
- Bake 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely.
- In chilled large bowl, beat all whipped cream ingredients with electric mixer on high speed until stiff peaks form. Serve whipped cream with cake.
Nutrition Facts : Calories 290, Carbohydrate 29 g, Cholesterol 95 mg, Fat 3 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 15 g, TransFat 1/2 g
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