Triple Ginger Pound Cake

Course : Cakes
Serves: 24
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2 3/4 cups sugar
1 1/4 cups margarine or butter softened
1 tablespoons gingerroot grated
1 teaspoon vanilla
5 large eggs
3 cups flour Gold Medal all-purpose
2 teaspoons ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk or evaporated milk
1/2 cup ginger finely chopped crystallized
---Pineapple Papaya Topping:
1 cup apricot all-fruit spread
1/4 cup honey
2 medium papayas peeled, seeded and cut into small pieces
2 cups pineapple cut-up
1/2 cup pomegranate seeds

Preparation / Directions:

Cake: 1. Heat oven to 350 degrees. Grease and flour 12-cup bundt cake pan, angel food cake pan (tube pan), 10x4 inches, or 2 loaf pans, 9x5x3 inches. 2. Beat sugar, margarine, gingerroot, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scrapping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. 3. Mix flour, ground ginger, baking powder and salt. Beat into sugar mixture alternately with milk on low speed. Fold in crystallized ginger until evenly mixed. Spread in pan(s). 4. Bake bundt or tube 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 wire rack. Cool completely. Serve with Pineapple Papaya Topping. Pineapple Payaya Topping: Mix fruit spread and honey in medium bowl. Add papaya and pineapple; toss. Add pomegranate seeds; toss. Cover and refrigerate until serving if desired.

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