Best Ginger Orange Pound Cake Recipes

GINGER-ORANGE POUND CAKE

Ginger-Orange Pound Cake image

Pump up the flavor of pound cake with ginger, orange juice and peel!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 16

Number Of Ingredients 11

Ingredients

3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons grated gingerroot
1 tablespoon grated orange peel
2 cups sugar
1 1/2 cups butter or margarine, softened
5 eggs
1 cup orange juice
1/2 cup orange marmalade
1/4 cup chopped candied ginger

Steps:

Heat oven to 325°F. Grease 12-cup fluted tube (bundt cake) pan with shortening or cooking spray; lightly flour. (Do not use dark or nonstick pan.)
In large bowl, mix flour, baking powder, salt, gingerroot and orange peel; set aside.
In another large bowl, beat sugar and butter with electric mixer on low speed 30 seconds, scraping bowl constantly, until creamy. Add eggs; beat on low speed until well blended. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with orange juice on low speed until smooth. Pour into pan.
Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean and top is dark golden brown. Cool 30 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
Spoon marmalade over cake; top with candied ginger.

Nutrition Facts : Calories 400, Carbohydrate 53 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 32 g, TransFat 1 g

CANDIED GINGER POUND CAKE WITH A HINT OF ORANGE

Candied Ginger Pound Cake With a Hint of Orange image

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!!!

Provided by KerfuffleUponWincle

Categories Dessert

Time 1h25m

Yield 1 large bundt pan, 18 serving(s)

Number Of Ingredients 11

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)

Steps:

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.