Spice up ordinary pound cake with the fresh taste of three kinds of ginger.
Triple-Ginger Pound Cake
- Prep Time 15 min
- Total 2 hr 35 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 granulated sugar
- 1 1/4 cups butter or margarine, softened
- 1 tablespoon grated gingerroot
- 1 teaspoon vanilla
- 5 eggs
- 1 cup milk or evaporated milk
- 1/2 cup finely chopped crystallized ginger
Pineapple Cream
- 2 cups whipping cream
- 2 tablespoons powdered sugar
- 1 can (20 oz) crushed pineapple, well drained

Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, 10-inch angel food (tube) cake pan or 2 (9x5-inch) loaf pans. In medium bowl, mix flour, ground ginger, baking powder and salt; set aside.
-
Step2In large bowl, beat granulated 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. Beat in flour mixture alternately with milk on low speed. Fold in candied or crystallized ginger until evenly mixed. Spread in pan.
-
Step3Bake fluted tube or angel food cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 1 hour to 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
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Step4In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Fold in pineapple. Serve cake with pineapple cream.
Nutrition
325
Calories
17 g
Total Fat
4 g
Protein
40 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 325
- Calories from Fat
- 155
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Cholesterol
- 90 mg
- Sodium
- 140 mg
- Potassium
- 75 mg
- Total Carbohydrate
- 40 g
- Dietary Fiber
- 1 g
- Protein
- 4 g
% Daily Value*:
- Vitamin A
- 12%
- 12%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Starch; 1 Fruit; 3 Fat;Tips from the Betty Crocker Kitchens
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