Ginger-Orange Pound Cake

  • Prep 25 min
  • Total 3 hr 0 min
  • Servings 16
Ginger-Orange Pound Cake

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

Steps

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  • 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.

Notes









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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
170
% Daily Value
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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