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 cake pan with shortening or cooking spray; lightly flour. (Do not use dark or nonstick pan.)
• 2 In medium bowl, mix flour, baking powder, salt, gingerroot and orange peel. In 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 batter into pan.
• 3 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. Spoon marmalade over cake; top with candied ginger.