TRIPLE-GINGER POUND CAKE
Three forms of ginger lend a sweet-spicy taste to traditional pound cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 12-cup fluted tube cake pan or 10-inch angel food cake pan with baking spray with flour.
- 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.
- 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.
Nutrition Facts : Calories 250, Carbohydrate 35 g, Cholesterol 70 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 21 g, TransFat 0 g
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Tashima Russell
[email protected]This cake is a bit dense, but it's still very good.
Abubakar Seidu
[email protected]I've made this cake several times and it's always a winner. It's moist, flavorful, and has the perfect amount of sweetness.
Ahtesham Zafar
[email protected]This cake is easy to make and always turns out perfectly.
Symmam xettry
[email protected]I made this cake for a party and it was a huge hit! Everyone loved the flavor and texture.
Dedarul islam
[email protected]This cake was so moist and delicious! I loved the combination of the three different types of ginger. It was the perfect fall dessert.