Triple Ginger Pound Cake

BettyCrocker

• Ready In: 1 hr 30 mins
• Serves: 24

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. Preheat oven to 350°.
2. Spray a 12-cup fluted tube cake pan or 10-inch angel food cake pan with baking spray with flour.
3. In a bowl, mix flour, ground ginger, baking powder, and salt; set aside.
4. In a large bowl, beat sugar, butter, gingerroot, vanilla, and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly.
5. Beat on high speed 5 minutes, scraping bowl occasionally.
6. On low speed, beat in flour mixture alternately with milk.
7. Fold in crystallized ginger until evenly mixed.
8. Spread in pan.
9. Bake 50-60 minutes or until pick comes out clean.
10. Cool 10 minutes.
11. Remove cake from pan to cooling rack.
12. Cool completely, about 2 hours.