Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Cake:
2 3/4     cups          sugar
1 1/4     cups          margarine or butter, softened
1         tablespoon    grated gingerroot
1         teaspoon      vanilla
5                       eggs
3         cups          Gold Medal all-purpose flour
2         teaspoons     ground ginger
1         teaspoon      baking powder
1/4       teaspoon      salt
1         cup           milk or evaporated milk
1/2       cup           finely chopped crystallized ginger

Pineapple Papaya Topping:
1         cup           apricot all-fruit spread
1/4       cup           honey
2                       papayas, peeled, seeded and cut into small pieces
2         cups          cut-up pineapple
1/2       cup           pomegranate seeds

Preparation:

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.