Triple-Ginger Pound Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1.3 cups butter softened
• 20 oz pineapple crushed drained well canned
• 0.5 cup candied ginger finely chopped
• 5  eggs 
• 1 cup evaporated milk 
• 3 cups flour all-purpose
• 1 tablespoon ginger grated
• 2.8 cups granulated sugar 
• 2 teaspoons ground ginger 
• 2 tablespoons powdered sugar 
• 0.3 teaspoon salt 
• 1 teaspoon vanilla 
• 2 cups whipping cream 

Equipment

• bowl
• frying pan
• oven
• wire rack
• loaf pan
• hand mixer
• toothpicks
• cake form

Directions

1. Heat oven to 350F. 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.
2. 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.
3. Spread in pan.
4. 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.
5. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Fold in pineapple.
6. Serve cake with pineapple cream.