Three forms of ginger lend a sweet-spicy taste to traditional pound cake.
Triple-Ginger Pound Cake
- Prep Time 20 min
- Total 3 hr 40 min
- Servings 24
- Ingredients 11
Ingredients
- 3 cups Gold Medal™ 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
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Spray 12-cup fluted tube cake pan or 10-inch angel food cake pan with baking spray with flour.
-
Step2In 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.
-
Step3Bake 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
250
Calories
11g
Total Fat
3g
Protein
35g
Total Carbohydrate
21g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 7g
- 33%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 130mg
- 5%
- Potassium
- 50mg
- 1%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 21g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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