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Candied Ginger Pound Cake With a Hint of Orange

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“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 Orange Extract - for Your Homemade Baking Gift Baskets! -- but you'll need to plan ahead by about a week!!!”
READY IN:
1hr 25mins
SERVES:
18
YIELD:
1 large bundt pan
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)

Directions

  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.

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