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Triple-Ginger Pound Cake Recipe

Ingredients:

  • Triple-Ginger Pound Cake
    Triple-Ginger Pound Cake

    Three cups all-purpose flour

  • 2 teaspoons ground ginger
  • One and a half teaspoon baking powder
  • 1/4 teaspoon salt
  • Two 1/2 cups sugar
  • One 1/4 cups butter, softened (do not use marg .)
  • One and a half tablespoon grated gingerroot
  • One and a half teaspoon vanilla
  • 5 eggs
  • 3/4 cup milk
  • 1/2 cup finely chopped crystallized ginger

How to make Triple-Ginger Pound Cake

  • Heat oven to 350°F. Squirt 12-cup fluted pipe dessert skillet or 10-inch angel meals cake skillet along with baking squirt with flour.
  • In medium dish, blend flour, ground ginger, baking powder and salt; set aside. Within big dish, beat sugar, butter, gingerroot, vanilla as well as eggs with electric mixing machine on reduced speed Thirty seconds, scraping bowl continuously. Beat on high speed 5 minutes, scraping dish occasionally. On reduced speed, beat in flour mixture alternately along with milk. Collapse in crystallized ginger until evenly mixed. Spread within pan.
  • Bake Fifty to An hour or until toothpick inserted within middle arrives clean. Cool Ten minutes. Eliminate dessert from skillet to air conditioning stand. Cool completely, about 2 hrs.
  • Triple-Ginger Pound Cake is ready to serve.

Prep Time: 20 minutes
Total Time: 3 hours 40 minutes
Servings: 24 servings

Triple-Ginger Pound Cake Recipe

Ingredients:

  • Triple-Ginger Pound Cake
    Triple-Ginger Pound Cake

    Cake

  • 3 cups Gold Medal® all-purpose flour
  • 2 teaspoons ground ginger
  • One and a half teaspoon baking powder
  • 1/4 teaspoon salt
  • Two 3/4 cups granulated sugar
  • One 1/4 cups butter or margarine, softened
  • 1 tablespoon grated gingerroot
  • 1 teaspoon vanilla
  • Five eggs
  • 1 mug milk or evaporated milk
  • 1/2 mug finely chopped crystallized ginger
  • Pineapple Cream
  • 2 cups whipping cream
  • Two tablespoons powdered sugar
  • One and a half can (20 oz) crushed pineapple, well drained

How to make Triple-Ginger Pound Cake

  • Heat oven in order to 350°F. Grease as well as flour 12-cup fluted tube cake pan, 10-inch angel food (tube) cake skillet or 2 (9×5-inch) loaf pans. Within medium bowl, blend flour, ground ginger, baking powder and salt; put aside.
  • In big dish, beat granulated sugar, butter, gingerroot, vanilla as well as eggs with electrical mixer on low pace Thirty seconds, scraping dish constantly. Beat on high speed 5 minutes, scraping dish from time to time. Defeat in flour mixture alternately with milk on low pace. Collapse in candied or even crystallized ginger till equally combined. Distribute in pan.
  • Bake fluted tube or angel food cake pan 1 hour Ten minutes to at least one hour 20 minutes, loaf cookware One hour to 1 hr Ten minutes, or until toothpick placed in center arrives thoroughly clean. Awesome Twenty minutes; eliminate from skillet to air conditioning rack. Awesome completely, about 1 hour.
  • In chilled big bowl, defeat whipping cream as well as powdered sugar on high speed till stiff. Fold in pineapple. Function cake along with pineapple cream.
  • Triple-Ginger Pound Cake is ready to serve.

Prep Time: 15 minutes
Total Time: 2 hours 35 minutes
Servings: 24 servings