Triple Ginger Pound Cake Recipe

Name: Triple Ginger Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 cups all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon baking powder; ¼ teaspoon salt; 2 ½ cups sugar; 1 ¼ cups butter, softened (do not use margarine); 1 tablespoon grated gingerroot; 1 teaspoon vanilla; 5 eggs; ¾ cup milk; ½ cup finely chopped crystallized ginger

Servings: persons

3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
¼ teaspoon salt
2 ½ cups sugar
1 ¼ cups butter, softened (do not use margarine)
1 tablespoon grated gingerroot
1 teaspoon vanilla
5 eggs
¾ cup milk
½ cup finely chopped crystallized ginger

1
Preheat oven to 350.
2
Spray a 12-cup fluted tube cake pan or 10-inch angel food cake pan with baking spray with flour.
3
In a bowl, mix flour, ground ginger, baking powder, and salt; set aside.
4
In a large bowl, beat sugar, butter, gingerroot, vanilla, and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly.
5
Beat on high speed 5 minutes, scraping bowl occasionally.
6
On low speed, beat in flour mixture alternately with milk.
7
Fold in crystallized ginger until evenly mixed.
8
Spread in pan.
9
Bake 50-60 minutes or until pick comes out clean.
10
Cool 10 minutes.
11
Remove cake from pan to cooling rack.
12
Cool completely, about 2 hours.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking powder, ¼ teaspoon salt, and more.

Yes, Triple Ginger Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Triple Ginger Pound Cake

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