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)

Instructions

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.