Candied Ginger Pound Cake With A Hint Of Orange

• 1 cup butter (2 sticks)
• 2 cups sugar
• 1 cup brown sugar (packed)
• 6 eggs (extra large)
• 3 cups flour (sifted, reserve 3 tablespoons to mix with candied ginger)
• 1/4 teaspoon baking soda
• 1 dash salt
• 8 ounces sour cream
• 2 teaspoons orange extract (or substitute vanilla ~ 1/2 teaspoon orange oil can also be used)
• 1 -2 teaspoon orange zest
• 1 cup candied ginger (finely minced and mixed with 3 tablespoons flour from above)

1. Preheat oven to 300 degrees.
2. Cream butter and sugars until light and fluffy.
3. Add eggs one at a time until mixed well.
4. Combine flour, soda, and salt.
5. Alternately add flour and sour cream until combined with egg/butter mixture.
6. Add extract and zest to cake batter.
7. Gently fold candied ginger mixed with 3 tablespoons flour into cake batter -.
8. Pour into large bundt pan, sprayed with baking spray.
9. 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!
10. Continue baking if necessary ~ check at 5 minute intervals till done. Cake in my photo baked for 1 hour and 15 minutes.
11. If desired, brush hot cake with an orange juice/sugar syrup to glaze ~.or top each serving with orange curd.

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

Taken from www.food.com/recipe/candied-ginger-pound-cake-with-a-hint-of-orange-340850 (may not work)