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!
Triple Ginger Pound Cake
- Prep Time 30 min
- Total 3 hr 10 min
- Servings 24
- Ingredients 14
Ingredients
Cake
- 3 cups Gold Medal™ all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 3/4 cups powdered sugar
- 1 1/4 cups butter or margarine, softened
- 1 tablespoon grated gingerroot
- 1 teaspoon vanilla
- 5 eggs
- 1 cup milk
- 1/2 cup finely chopped crystallized ginger
Tea-Flavored Whipped Cream
- 2 cups whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon unsweetened instant tea mix

Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake 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.
-
Step4In chilled large bowl, beat all whipped cream ingredients with electric mixer on high speed until stiff peaks form. Serve whipped cream with cake.
Nutrition
290
Calories
17g
Total Fat
4g
Protein
29g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 160
- Total Fat
- 17g
- 27%
- Saturated Fat
- 10g
- 52%
- Trans Fat
- 1/2g
- Cholesterol
- 95mg
- 31%
- Sodium
- 135mg
- 6%
- Potassium
- 75mg
- 2%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 15g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
2
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