TRIPLE GINGER POUND CAKE 3 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking powder 1/4 teaspoon salt 2 3/4 cups 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 Tea-Flavored Whipped Cream (recipe follows) Heat oven to 350°F. Grease and flour 12-cup bundt cake pan or angel food cake pan (tube pan), 10 x 4 inches. Mix flour, ground ginger, baking powder and salt; set aside.

Beat sugar, butter, gingerroot, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed. 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 wire rack. Cool completely. Serve with Tea-Flavored Whipped Cream.

Makes 24 servings.

TEA-FLAVORED WHIPPED CREAM

2 cups whipping (heavy) cream
2 tablespoons powdered sugar
1 teaspoon unsweetened instant tea (dry)

Beat all ingredients in chilled large bowl on high speed until stiff.

1 Serving: Calories: 325 (Cal. from fat: 155), Fat: 17g (Saturated: 10g), Cholesterol: 90mg, Sodium: 140mg, Carbohydrate: 40g, Protein: 4g.

[Gold Medal, Desserts for Spring]