Ginger-Orange Pound Cake

16 servings | Prep Time: 25 Minutes | Start to Finish: 3 Hours 10 Minutes

• Cake
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons grated gingerroot
• 1 tablespoon grated orange peel
• 2 cups sugar
• 1½ cups butter, softened
• 5 eggs
• 1 cup orange juice
• Topping
• ½ cup orange marmalade
• ¼ cup chopped candied ginger

1 Heat oven to 325°F. Grease 12-cup fluted tube pan with shortening; lightly flour. (Do not use dark or nonstick pan.)

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

3 In another large bowl, beat sugar and butter with electric mixer on low speed 30 seconds, scraping bowl constantly, until creamy. Add eggs and beat 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 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 Spoon marmalade over cake; top with candied ginger.

1 Serving: Calories 400; Total Fat 19g (Saturated Fat 11g, Trans Fat 1g); Cholesterol 110mg; Sodium 210mg; Total Carbohydrate 53g (Dietary Fiber 0g); Protein 5g Exchanges: 1 Starch, 2½ Other Carbohydrate, 3½ Fat Carbohydrate Choices: 3½

Sweet Secret Use a sharp, fine-mesh grater to grate fresh gingerroot. Discard the fibers that are left on the grater.

Simple Sparkle Garnish the cake with sugared kumquats. To sugar the kumquats, brush with corn syrup and roll in granulated sugar.