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Prep 25min
Total3hr0min
Servings16
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Ingredients
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
Topping
1/2
cup orange marmalade
1/4
cup chopped candied ginger
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Steps
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.
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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.
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