Christmas Orange Ginger Cake
A delightful blend of seasonal flavors, combining ginger and orange for a magical holiday treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup orange juice
- 1 tablespoon grated orange zest
Add-ins
- ¼ cup crystallized ginger, chopped
Instructions
Preparation
- Gather all your ingredients to streamline the process.
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the orange juice and grated orange zest until well combined.
- Gradually add the flour mixture, mixing until just combined.
- Fold in the chopped crystallized ginger.
- Pour the batter into a greased cake pan; smooth the top.
Baking
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack.
- Let the cake cool completely before serving.
Notes
Serve plain or dress up with icing or whipped cream. This cake stores well in the fridge for up to a week, or freeze for longer storage.