Ginger Orange Pound Cake with Apricot Orange Sauce
Recipe Date:
July 12, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Johnson Estate has been producing White and Red Ipocras for decades. The Founder, Fred Johnson Sr. developed the wine from an old Elizabethan recipe, which used exotic "Eastern" spices and served the wine warm. Celebrate the ginger flavors in this cake with Johnson Estate White Ipocras.
Ingredients
- 2 cups flour
- 1/2 tsp baking powder
- 1 cup butter
- 1 1/4 cups granulated sugar
- 3 large eggs or 4 medium eggs
- 2 tbsps fresh grated ginger
- 1/2 cup milk
- Zest of one orange or 1⁄4 cup orange marmalade (optional)
- 1/2 cup apricot jam
- 1/4 cup freshly squeezed orange juice
- 2 tbsps orange liquor (such as Cointreau)
Directions
Ingredients 1-8 are for the cake. Ingredients 9-11 are for the sauce.
Mix together flour and baking powder. Cream butter and sugar until fluffy. Add eggs, one by one, and continue beating. Add orange marmalade or zest if using it. Also add ginger and flour, alternating with the milk.
Bake in a 9” x 5”greased loaf pan at 300ºF for 2 hours. I often use two smaller loaf pans. Cook until brown on top and a toothpick comes out clean, approximately 1 1/2 hours. Cool slightly, remove from load pans and pour sauce over top.
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