Triple-Ginger Pound Cake
May 10, 2014 19:11:56 GMT -5
Post by PurplePuppy on May 10, 2014 19:11:56 GMT -5
Triple-Ginger Pound Cake
Spice up ordinary pound cake with the fresh taste of three kinds of ginger.
Prep Time 15 min Total Time 2 hr 35 min Servings 24
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, 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
Directions
Heat 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.
In 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.
Bake 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.
In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Fold in pineapple. Serve cake with pineapple cream.
NOTE: This is also good with a simple glaze if you don't want to make the pineapple cream.
Spice up ordinary pound cake with the fresh taste of three kinds of ginger.
Prep Time 15 min Total Time 2 hr 35 min Servings 24
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, 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
Directions
Heat 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.
In 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.
Bake 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.
In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Fold in pineapple. Serve cake with pineapple cream.
NOTE: This is also good with a simple glaze if you don't want to make the pineapple cream.