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| 3 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 2 | tablespoons grated gingerroot |
| 1 | tablespoon grated orange peel |
| 2 | cups sugar |
| 1 1/2 | cups butter or margarine, softened |
| 5 | eggs |
| 1 | cup orange juice |
|
| 1/2 | cup orange marmalade |
| 1/4 | cup chopped candied ginger |
| 1. | Heat oven to 325°F. Grease 12-cup fluted tube (bundt cake) pan with shortening or cooking spray; lightly flour. (Do not use dark or nonstick pan.) |
| 2. | In large bowl, mix flour, baking powder, salt, gingerroot and orange peel; set aside. |
| 3. | In another large bowl, beat sugar and butter with electric mixer on low speed 30 seconds, scraping bowl constantly, until creamy. Add eggs; beat on low speed until well blended. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with orange juice on low speed until smooth. Pour into pan. |
| 4. | Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean and top is dark golden brown. Cool 30 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. |
| 5. | Spoon marmalade over cake; top with candied ginger. |
| Heat oven to 350°F. Decrease sugar to 1 1/2 cups; decrease butter to 1 1/4 cups. Bake 1 hour 5 minutes to 1 hour 10 minutes. |
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| Use a sharp, fine mesh grater to grate fresh gingerroot; discard the fibers that are left on the grater. |
|
| Garnish with sugared kumquats, To sugar the kumquats, brush with corn syrup and roll in granulated sugar. |
Nutrition Information:
400 ( 170); 19g ( 11g, 1g); 110mg; 210mg; 53g ( 0g, 32g); 5g 15%; 6%; 4%; 8% 1 ; 2 1/2 ; 0 ; 3 1/2 3 1/2