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
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
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Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.)
-
Step2In large bowl, mix flour, baking powder, salt, gingerroot and orange peel; set aside.
-
Step3In 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.
-
Step4Bake 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.
-
Step5Spoon 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 1/2Tips from the Betty Crocker Kitchens
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