Candied Ginger Pound Cake With A Hint Of Orange - cooking recipe

Ingredients

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)

Preparation

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