allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°. Grease and lightly flour a 10 inch tube pan; set aside. In a bowl stir together flour, baking powder, baking soda and salt.
In an extra large bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add white sugar and Brown sugar, beating on medium speed until mixed. Add vanilla. Add eggs, one at a time, beating on medium speed for one minute after each addition and scraping sides 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. Makes 16 servings.
Citrus topping: in medium pan mix 1 1/2 cup sugar and 1 cup 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 sliced three blood oranges or oranges and 12 fresh kumquats; discard ends and any seeds. Add fruit to syrup, stirring to coat. Return to boiling; reduce heat. Simmer, uncovered, about five 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