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Ginger-Orange Pound Cake

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By Betty Crocker Kitchens
Updated Mar 17, 2010
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Pump up the flavor of pound cake with ginger, orange juice and peel!

Ginger-Orange Pound Cake

  • Prep Time 25 min
  • Total 3 hr 0 min
  • Servings 16
  • Ingredients 11
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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

Instructions

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

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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