- Level
- very easy
- Prep Time
- 10 min
- Total Time
- 90 min
- Serves
- 24
Ingredients
- CAKE:
- 2 cups
- all-purpose flour
- 500 mL
- 1 tsp
- baking powder
- 5 mL
- 1/2 tsp
- salt
- 2 mL
- 1 cup
- unsalted butter, room temperature
- 250 mL
- 1 pkg
- light cream cheese, room temperature
- 250 g
- 1/4 cup
- Ginger Seasoning Paste
- 60 mL
- 1/4 cup
- orange zest
- 60 mL
- 2 tsp
- vanilla extract
- 10 mL
- 2 cups
- sugar
- 500 mL
- 4
- eggs, room temperature
- GLAZE:
- 1 cup
- icing sugar
- 250 mL
- 3 tbsp
- fresh orange juice
- 45 mL
- 1 tbsp
- black poppy seeds
- 15 mL
Directions
- Step 1
- Preheat oven to 350°F (180°C). Grease and flour a 9 in. (1.5 L) bundt pan and set aside. Sift together flour, baking powder and salt; set aside.
- Step 2
- Using an electric mixer, beat butter and cream cheese until smooth. Mix in ginger paste, orange zest and vanilla; slowly add sugar. Beat well at medium-high speed until light, about 5 min. Slowly add eggs, one at a time. Add flour mixture and blend until just incorporated.
- Step 3
- Pour batter into prepared pan and bake on middle rack for 65 to 70 min., until a toothpick inserted into centre of cake comes out clean. Allow cake to cool on a wire rack before gently removing from pan and cooling to room temperature.
- Step 4
- In a liquid measuring cup, blend together icing sugar, orange juice and poppy seeds until smooth. If glaze is too thick to pour, continue to add a 1/4 tsp of juice. Pour glaze over cake and allow to set; repeat five or six times more. Slice and serve or keep covered at room temperature for up to 1 week.
Tips
If you don't have a bundt pan, you can bake this cake in two 9 x 5 in. (2 L) loaf pans.
Nutritional Facts
- Per:
- Calories:
- 240
- Fat:
- 12
- Saturated Fat:
- 7
- Monounsaturated Fats:
- Trans:
- Trans:
- Carbs:
- 31
- Fibre:
- 0
- Sugar:
- 0
- Sugar Alcohols:
- Cholesterol:
- 60 mg
- Protein:
- 4
- Iron:
- Sodium:
- 120 mg
- Potassium:
- 10
- Calcium:
- Omega 3:
- Omega 6:
- Vitamin A:
- Vitamin C:
