Candied Ginger Pound Cake With a Hint of Orange |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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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!!! 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) |
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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