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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 24 |
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BettyCrocker 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 finely chopped crystallized ginger |
Directions:
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.
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