GINGER-ORANGE POUND CAKE

Ginger-Orange Pound Cake image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 16

Number Of Ingredients 11

Ingredients

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

Steps:

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.)
In large bowl, mix flour, baking powder, salt, gingerroot and orange peel; set aside.
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.
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.

Nutrition Facts : Calories 400, Carbohydrate 53 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 32 g, TransFat 1 g