True Orange Ginger Pound Cake


Change an ordinary pound cake into something extraordinary by adding a fantastic combination of orange and ginger. Perfect with a cup of tea on a cold winter day, or with fresh berries for a summer dessert!


1 cup butter (2 sticks), softened
3 cups granulated sugar
2 tablespoons True Orange Ginger Spice Blend
7 large eggs, room temperature
2 teaspoons vanilla extract
3/4 teaspoon salt
1 cup heavy cream
3 cups all-purpose flour or cake flour (not self-rising cake flour)
Confectioners sugar

  1. Preheat oven to 375 degrees, then grease and flour 10-inch bundt pan.
  2. In a large bowl with mixer at low speed, beat butter and sugar just until blended.
  3. Increase speed to high, beat until light and fluffy (about 5 minutes), frequently scraping bowl with rubber spatula.
  4. Reduce speed to medium, then add eggs one at a time beating well after each addition.
  5. Add vanilla, True Orange Ginger, and salt. Increase speed to high, beat 3 minutes while scraping bowl.
  6. With wire whisk, stir in flour and heavy cream just until smooth, then spoon batter into prepared pan. Spread evenly.
  7. Bake for about 60 to 70 minutes, until toothpick or fork inserted into center of cake comes out clean. Cool in the pan on wire rack for about 10 minutes.
  8. Run tip of thin knife around edge of cake to loosen. Invert on wire rack to cool completely.
  9. Dust with confectioners sugar.