Ingredients:
3 cups 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 fi nely chopped crystallized ginger
3 cups fresh fruit, if desired

Method:
1 Heat oven to 350°F. Spray 12-cup fl uted tube cake pan or 10-inch angel food cake pan with baking spray with fl our. In medium bowl, mix fl our, ground ginger, baking powder and salt; set aside.

2 In large bowl, beat sugar, butter, gingerroot, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly.

3 Beat on high speed 5 minutes, scraping bowl occasionally. On low speed, beat in fl our mixture alternately with milk. Fold in crystallized ginger until evenly mixed. Spread in pan.

4 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.

5 Remove cake from pan to cooling rack. Cool completely, about 2 hours.

Notes and Tips:
Serve with sliced strawberries and whipped cream.

triple ginger pound cake recipe