Candied Ginger Pound Cake With A Hint Of Orange

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A sweet southern pound cake, with candied ginger and a hint of orange -- this sour cream cake makes a nice crust and tender crumb. for a more robust orange flavor, brush hot cake with an orange syrup or glaze -- or top each serving with orange curd. note: for the orange extract in this cake, try recipe #340691 -- but you'll need to plan ahead by about a week!!!!

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Steps

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Preheat oven to 300 degrees.

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Cream butter and sugars until light and fluffy.

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Add eggs one at a time until mixed well.

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Combine flour , soda , and salt.

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Alternately add flour and sour cream until combined with egg / butter mixture.

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Add extract and zest to cake batter.

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Gently fold candied ginger mixed with 3 tablespoons flour into cake batter -.

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Pour into large bundt pan , sprayed with baking spray.

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Bake at 300 degrees for 1 hour and 10 minutes ~ check for doneness ~ cover top of cake with aluminum foil if it is getting too dark !.

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Continue baking if necessary ~ check at 5 minute intervals till done.

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Cake in my photo baked for 1 hour and 15 minutes.

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If desired , brush hot cake with an orange juice / sugar syrup to glaze ~.

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Or top each serving with orange curd.

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Ingredients

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butter, sugar, brown sugar, eggs, flour, baking soda, salt, sour cream, orange extract, orange zest, candied ginger