Photo by Olivia Rae James

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2 loaves

  • 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
  • Salt
  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.
  • from The Local Palate Kitchen

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