Ginger-Orange Pound Cake

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  • 25|min prep time
  • 3|hr|0|min total time
  • 11 ingredients
  • 16 servings

Cake

3
cups 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

Directions

  1. 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. 2 In large bowl, mix flour, baking powder, salt, gingerroot and orange peel; set aside.
  3. 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. 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. 5 Spoon marmalade over cake; top with candied ginger.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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