Candied Ginger Pound Cake With a Hint of Orange

READY IN: 1hr 25mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 14
    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)
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DIRECTIONS

  • 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.
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