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Ginger-Orange Pound Cake

Pump up the flavor of pound cake with ginger, orange juice and peel!

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( 3 Ratings)

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Prep Time 25 min
Total Time 3 hr 0 min
Servings 16

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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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 11g, 11% Trans Fat 1g 1% ),
Cholesterol: 110mg; 110%;
Sodium: 210mg; 210%;
Total Carbohydrate: 53g; 53%
(Dietary Fiber 0g 0% Sugars 32g 32% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 6%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;