Pound cakes were so named because the original recipes contained a pound each of butter, sugar, eggs, and flour. At Mount Vernon and in Williamsburg, Virginia, pound cakes were studded with currants or fruit; elsewhere in Virginia, they had banana; in Tennessee, they contained blackberry jam; in Texas, pecans; and in Kentucky, bourbon. This ginger variation is sure to please.
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Grease and lightly flour a 10-inch tube pan; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
In an extra-large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and brown sugar, beating on medium speed until combined. Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently.
Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Gently stir in crystallized ginger and fresh ginger.
Pour batter into prepared pan, spreading evenly. Bake for 60 to 70 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack.
If desired, prepare Citrus Topping. Arrange fruit on top of cake; drizzle with syrup.
In a medium saucepan combine sugar and the water. Bring to boiling; reduce heat. Boil gently, uncovered, for 15 to 20 minutes or until mixture forms a thick syrup, stirring occasionally. Stir more often as syrup begins to thicken (you should have about 1 cup). Meanwhile, thinly slice oranges and kumquats; discard ends and any seeds. Add fruit to syrup, stirring to coat. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes or just until fruit is tender, gently turning fruit in syrup several times. Using a slotted spoon, gently remove fruit from syrup. Continue to boil syrup, uncovered, for 10 to 15 minutes more or until reduced to 3/4 cup. Cool about 15 minutes.