Ginger-Orange Bundt Cake
- 1 c. butter, at room temperature
- 3 c. all-purpose flour
- 2 T. finely grated orange zest
- ¼ c. minced candied ginger
- 2 tsp. powdered ginger
- 1 tsp. baking soda
- 1 tsp. salt
- 2 ½ c. sugar
- 6 large eggs
- 1/3 c. fresh orange juice, plus additional for thinning glaze
- ¼ c. plain yogurt
- ¼ c. orange marmalade
- 1 c. powdered sugar
Preheat the oven to 350° F. Prepare a 12 cup bundt cake pan by spraying it liberally with nonstick spray. (I love using my silicone bundt pan for this.)
In a large bowl, whisk together the flour, orange zest, minced candied ginger, powdered ginger, baking soda, and salt; set aside.
Use another large bowl to beat the butter & sugar together with an electric mixer until it’s pale & fluffy. Add the eggs, one at a time, beating swiftly after each addition. Beat in the 1/3 cup of fresh orange juice. Add the flour mixture in 3 batches, alternating with 2 batches of yogurt and gently beat to incorporate.
Pour the batter into the prepared pan & tap on the counter to ensure that the batter is distributed evenly. Bake the cake in the pre-heated oven for 55 to 60 minutes or until a skewer inserted in the cake comes out clean. Once done, transfer the pan on to a wire rack for about 30 minutes for it to cool. Invert the cake on to a plate to cool completely.
To make a glaze, microwave the marmalade until it is melted, about 30 seconds. Whisk in the powdered sugar, adding additional orange juice 1 tablespoon at a time until the glaze reaches your desired consistency. Drizzle the glaze liberally over the cooled cake.
- Yields: 12-14 servings
- Preparation Time: 90 minutes