Recipe: Triple Ginger Poundcake with Pineapple Cream

TRIPLE GINGER POUNDCAKE WITH PINEAPPLE CREAM

2 3/4 cups sugar
1 1/4 cups (2 1/2 sticks) butter, softened
1 Tbsp. grated gingerroot
1 tsp. vanilla
5 eggs
3 cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking powder
1/4 tsp. salt
1 cup milk or evaporated milk
1/2 cup finely chopped crystallized ginger
Pineapple Cream (recipe follows)

Preheat oven to 350 degrees F. Grease and flour 12 cup Bundt cake pan, tube pan, 10x4 inches, or 2 loaf pans, 9x5x3-inches.

Beat sugar, butter, gingerroot, vanilla and eggs in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Mix flour, ground ginger, baking powder and salt. Beat into sugar mixture alternately with milk on low speed. Fold in crystallized ginger until evenly mixed. Spread in pan(s).

Bake Bundt or tube 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 pan9s). Cool on wire rack.

Serve with Pineapple Cream.

PINEAPPLE CREAM:
2 cup heavy whipping cream
2 Tbsp. powdered sugar
1 (20 oz.) can crushed pineapple, well drained

Beat whipping cream and powdered sugar in chilled large bowl on high speed until stiff. Fold in pineapple.

Servings: 20
Source: Holidays: Over 100 Recipes and Ideas by Betty Crocker; 1994