Ingredients
3
cups Gold Medal™ 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
Preparation
Heat oven to 350°F. Spray 12-cup fluted tube cake pan or 10-inch angel food cake pan with baking spray with flour.
In medium bowl, mix flour, ground ginger, baking powder and salt; set aside. In large bowl, beat 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. On low speed, beat in flour mixture alternately with milk. Fold in crystallized ginger until evenly mixed. Spread in pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan to cooling rack. Cool completely, about 2 hours.
