GINGER POUND CAKE
3 c. sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 c. butter (4 sticks)
1 3/4 c. sugar
8 eggs, separated
1 Tbsp. grated orange rind
1 Tbsp. vanilla
1/4 c. shredded preserved or
crystallized ginger
Grease and flour 10-inch tube pan. Sift flour, baking powder and salt onto wax paper. Preheat oven to 350 degrees.
Beat butter until creamy; beat in 3/4 cup sugar. Add egg yolks, one at a time; stir in orange rind, vanilla and flour
mixture until smooth and well blended. Beat egg whites in large bowl until foamy.
Beat in remaining 1 cup sugar, slowly until meringue holds soft peaks. Fold into batter until no streaks remain. Spoon half the batter into pan; sprinkle 2 tablespoons ginger over batter. Spoon in remaining batter; top with remaining ginger.
Bake at 350 degrees for 1 hour, or until top springs back when lightly pressed with finger.