CANDIED GINGER POUND CAKE WITH A HINT OF ORANGE
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
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.
Nutrition Facts : Calories 352.7, Fat 14.9, SaturatedFat 8.8, Cholesterol 103.5, Sodium 134.3, Carbohydrate 50.8, Fiber 0.6, Sugar 34.2, Protein 4.8
ORANGE POUND CAKE
Steps:
- Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
- Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
- To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
GINGER-ORANGE POUND CAKE
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
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
SPICED POUND CAKE WITH ORANGE RUM SAUCE
Steps:
- Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
- Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.
- In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
- Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.
- Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.
FRESH GINGER CAKE
David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his second cookbook, "Room for Dessert," is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake - much like the recipe itself - ages well, its flavors melding and deepening over time.
Provided by Amanda Hesser
Categories cakes, dessert
Time 2h
Yield 10 servings
Number Of Ingredients 10
Steps:
- Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
- In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
- In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
- Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
- Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 279 milligrams, Sugar 45 grams, TransFat 0 grams
CARROT-GINGER LAYER CAKE WITH ORANGE CREAM-CHEESE FROSTING
Sweet, edible ribbons wrap this cream-cheese frosted two-tiered carrot cake. They're made from thinly sliced carrot strips, cooked in sugar and water until translucent, then gently pressed into the cake's cream cheese frosting. Martha made this recipe on "Martha Bakes" episode 712.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper and butter. Dust pans with flour and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.
- Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
- Into a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.
- Divide batter between the two cake pans and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
- Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round and spread 3/4 cup frosting over top. Place the second cake layer on top and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator and chill 3 to 4 hours.
- For the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
- Decorate cake with candied carrot strips as desired. Cut cake and serve.
LEMON-SOAKED GINGER POUND CAKE
From Pie in the Sky food blog. She got the recipe from The Cake Book by Tish Boyle. You can get ginger spread (ginger puree) from the gingerpeople.com
Provided by Dona England
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- grease and flour a 10 inch bundt pan.
- Sift together in a large bowl: flours, ground ginger, baking powder and soda, salt.
- Set Aside.
- Beat butter in a separate bowl until light and creamy about 2 minutes.
- Gradually add the sugar at medium high speed until the mixture is light in color and texture, about 3 minutes.
- Beat in one egg at a time, beating 30-40 seconds after each addition and scraping down the sides of the bowl as necessary.
- Beat in the grated ginger, crystallized ginger or puree, lemon zest and vanilla extract.
- At low speed, add the sifted mixture in three additions, alternating with the sour cream ( or creme fraiche) Scrape batter into prepared pan and smooth with a spatula.
- Bake the cake 50-55 minutes or until a toothpick comes out clean. Cool in the pan on a rack for 10 minutes, then invert the cake onto another rack.
- Slide a baking sheet under the cake to catch the glaze drippings.
- While the cake is baking, combine the lemon juice and sugar in a small, nonreactive saucepan and cook over medium heat, stirring, just until sugar is dissolved.
- Remove from heat.
- Using a pastry brush, dab the syrup generously all over the surface of the warm cake, allowing it to soak in before reapplying.
- Use the whole pan of soaking syrup.
- Dust the cooked cake with confectioners sugar.
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