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Orange Ginger Pound Cake


1¾ cups all-purpose flour

2 tablespoons potato starch

1 teaspoon baking powder

1½ teaspoons ground ginger

¾ teaspoon kosher salt

¾ cup butter

3 ounces cream cheese

1½ plus ¼ cup sugar, divided

2 teaspoons fresh ginger, minced

2 tablespoons grated orange zest

5 eggs

2 tablespoons + ⅓ cup orange juice, divided

¼ cup cream, whipped to soft peaks



  1. Bring all ingredients to room temperature and preheat oven to 350 degrees.
  2. Sift together flour, potato starch, baking powder, and ground ginger.
  3. In a mixer, combine butter and cream cheese with a paddle until smooth.
  4. Add 1½ cups sugar, fresh ginger, and orange zest to the bowl and mix until light in color.
  5. Scrape down sides of bowl and add eggs one at a time, mixing between additions.
  6. Scrape down sides of bowl again. Add ½ of the dry ingredients, then add 2 tablespoons orange juice, and then add other half of the dry ingredients.
  7. Remove bowl from mixer. Fold in ⅓ of the whipped cream and once combined, fold in remaining whipped cream until just combined.
  8. Pour batter into 2 greased 8½" x 4½" loaf pans.
  9. Bake for 50 minutes or until a toothpick inserted into the middle comes out clean. Repeatedly poke top surface of cake with a toothpick, creating many small holes.
  10. For the glaze, combine ⅓ cup orange juice with ¼ cup sugar in a small saucepan and bring to a boil over medium heat. Cook until sugar has dissolved, then pour hot mixture over cakes.
  11. Let cakes cool and remove from pan. Wrap in parchment paper and finish with a bow as a lovely presentation for your favorite host or hostess.
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