Pound Cake
Double-Ginger Pound Cake
Spice up ordinary pound cake with the fresh taste of two kinds of ginger.
Prep Time: 15 min
Total Time: 2 hr 35 min
Servings: 24
1 package Betty Crocker® pound cake mix
¾ cup water or milk
2 eggs
2 teaspoons ground ginger
1 tablespoon grated fresh ginger
Pineapple Cream
500 ml whipping cream
30 grams powdered sugar
1 can (567 grams) crushed pineapple, well drained
  • 1 Heat oven to 180°C. Grease and flour 2 (22x12cm) loaf pans.
  • 2 In large bowl, beat cake mix, water and eggs with electric mixer on low speed 30 seconds; beat on medium speed 3 minutes. Add ground and fresh ginger and beat for 30-seconds. Spread in pans.
  • 3 Bake for 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.
  • 4 In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Fold in pineapple. Serve cake with pineapple cream.