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Ginger-Orange Pound Cake

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  • Prep 25 min
  • Total 3 hr 0 min
  • Servings 16
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Pump up the flavor of pound cake with ginger, orange juice and peel!
Updated Mar 17, 2010
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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
Make With
Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use a sharp, fine mesh grater to grate fresh gingerroot; discard the fibers that are left on the grater.
  • tip 2
    Garnish with sugared kumquats, To sugar the kumquats, brush with corn syrup and roll in granulated sugar.

Nutrition

400 Calories, 19g Total Fat, 5g Protein, 53g Total Carbohydrate, 32g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
11g
57%
Trans Fat
1g
Cholesterol
110mg
37%
Sodium
210mg
9%
Potassium
90mg
3%
Total Carbohydrate
53g
18%
Dietary Fiber
0g
0%
Sugars
32g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
8%
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;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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