Candied Ginger Pound Cake with a Hint of Orange
Brighten your dessert table with this Candied Ginger Pound Cake with a Hint of Orange—a delightful fusion of zesty citrus and spicy-sweet ginger. This moist and buttery pound cake features finely chopped candied ginger for a pop of chewy sweetness, perfectly balanced by the vibrant aroma of fresh orange zest. The recipe is simple yet sophisticated, using classic baking techniques like alternating wet and dry ingredients to achieve a tender crumb. Whether served plain, dusted with powdered sugar, or alongside whipped cream, this fragrant loaf is a wonderful choice for brunches, holiday gatherings, or an indulgent afternoon treat. With just 20 minutes of prep time, your kitchen will soon be filled with its warm, citrusy-spiced aroma. Bake, slice, and savor a cake that’s as elegant as it is easy to make!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter (softened)
- 1.75 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange zest
- 0.5 cup candied ginger (finely chopped)
- 0.5 cup milk
- 2 tablespoons powdered sugar (for optional garnish)
Instructions
Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are evenly incorporated.
Stir in the vanilla extract and orange zest until well combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; avoid overmixing.
Gently fold in the finely chopped candied ginger using a spatula, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly with the back of a spatula.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
For an optional garnish, lightly dust the top of the pound cake with powdered sugar before serving.
Slice and serve on its own or with a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 45.7 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
