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Ginger-Orange Pound Cake
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Prep Time:
25 minutes
Total Time:
3 hours
Elevate pound cake with zesty ginger and citrus twist!
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
Instructions:
  • Preheat oven to 325°F. Grease a 12-cup fluted tube (bundt cake) pan with shortening or cooking spray and lightly flour it (avoid using dark or nonstick pan).
  • Combine flour, baking powder, salt, gingerroot, and orange peel in a large bowl; set aside for later use.
  • In a separate large bowl, mix sugar and butter with an electric mixer on low speed for 30 seconds, scraping the bowl constantly until creamy. Add eggs and beat on low speed until well blended. Increase speed to high and beat for 5 minutes, scraping the bowl occasionally. Gradually blend in flour mixture and orange juice on low speed until smooth. Pour mixture into the pan.
  • Bake for 1 hour 5 minutes to 1 hour 15 minutes until a toothpick inserted in the center comes out clean and the top is a dark golden brown. Cool for 30 minutes, then remove from the pan and let it cool completely for about 1 hour.
  • Drizzle marmalade generously on top of the cake and sprinkle with candied ginger for added flavor and texture.

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