Flavor Mates

Sometimes, it's hard to figure out which flavors to pair in recipes. Will nutmeg be noticeable in this cookie recipe? Is cayenne pepper too overpowering for this stir-fry dish? Then, there are flavors that just seem to be made for one another. A perfect example resides within this beautiful bundt cake:

Showcasing the flavors of ginger and orange, this cake is company-ready and packed with amazing texture and flavor. The outer shell gets an almost candy-like appeal, while the inside is light, pillowy, and studded with bits of candied ginger. Do yourself a favor and spoon a bit of the glaze from the plate onto each slice as you serve it. It will only serve to enhance the experience:

The tangy glaze and yogurt in the cake help keep it moist and delicious for days, if it lasts that long. This cake pairs well with coffee, tea, even sparkling dessert wine. So break out the china, invite some special guests, and enjoy a slice or three!

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

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