Candied Ginger Pound Cake With A Hint Of Orange

Name: Candied Ginger Pound Cake With A Hint Of Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

1715

kcal

Calories

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup butter (2 sticks), 2 cups sugar, 1 cup brown sugar (packed), 6 eggs (extra large), and more.

Yes, Candied Ginger Pound Cake With A Hint Of Orange falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!