Ingredients
3
cups Gold Medal™ all-purpose flour
2
teaspoons ground ginger
1
teaspoon baking powder
1/4
teaspoon salt
2 3/4
cups powdered sugar
1 1/4
cups butter or margarine, softened
1
tablespoon grated gingerroot
1
teaspoon vanilla
5
eggs
1
cup milk
1/2
cup finely chopped crystallized ginger
2
cups whipping cream
2
tablespoons powdered sugar
1
teaspoon unsweetened instant tea mix
Preparation
Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. In medium bowl, mix flour, ground ginger, baking powder and salt; set aside.
In large bowl, beat 2 3/4 cups powdered sugar, the 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 flour mixture into sugar mixture alternately with milk. Fold in crystallized ginger until evenly mixed. Spread in pan.
Bake 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely.
In chilled large bowl, beat all whipped cream ingredients with electric mixer on high speed until stiff peaks form. Serve whipped cream with cake.
