Ginger-Orange Pound Cake

 

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.