Holiday Chocolate Ginger Pound Cake

Dress up your holiday table with this dense, moist pound cake featuring your favorite seasonal flavors of ginger and orange. The recipe is my chocolate version of an old family pound cake and it is just as good as the original. Start your own family tradition when you grace your Thanksgiving or Christmas dinner table with this superbly flavored pound cake.
Prep batter: 50 minutes Bake: 55-57 minutes Bake at: 350°F Prep glaze: 10 minutes Yield: 12 to 16 servings Pan: 12-cup Bundt Difficulty: easy

Ingredients

Pound Cake Batter

  • 1/4 cup coffee
  • 1/4 cup (22 grams) cocoa powder
  • 1 teaspoon espresso powder (optional)
  • 3 cups (411 grams) cake flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups (600 grams) granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 6 large eggs, room temperature
  • 3/4 cup heavy whipping cream, room temperature
  • 2 teaspoons grated orange zest (see “Tips")
  • Baker's Joy non-stick cooking spray

Orange Glaze

  • 1 cup (112 grams) powdered sugar, sifted
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange juice plus 1/4 to 1/2 teaspoon for thinning, as needed

Directions

Making the Cake Batter

  • Bring the coffee to a boil, pour over the cocoa and espresso powder, if using, and stir until smooth. Let the coffee mixture cool to room temperature. It should not be warm.
  • Sift together the flour, salt, baking soda, and ginger in a large bowl.
  • Preheat the oven to 350°F.
  • In a large bowl, use an electric mixer at medium speed to cream the butter until whipped, about 30 seconds. Gradually add the sugar and beat until pale yellow and fluffy, about 5 to 6 minutes. Add the vanilla and beat to combine. Add the eggs one by one and beat for a few seconds until the yolk just disappears. Add a spoonful of the flour mixture with each egg to prevent the batter from splitting.
  • In a small bowl, combine the cream, orange zest, and coffee mixture and whisk until smooth.
  • Fold the flour mixture into the creamed mixture in 3 additions, alternating with the coffee mixture. Start and end with the dry ingredients.
  • Prepare a 12-cup Bundt pan with Baker's Joy non-stick spray or grease and flour the pan. Spoon the batter into the pan and level with a rubber spatula.

Baking the Cake

  • Bake the cake for 55 to 57 minutes at 350°F. Press gently with a fingertip near the center to test for doneness. The cake should slowly spring back. A toothpick inserted in the center should come out clean.
  • Remove the pan to a wire rack. As soon as the cake is out of the oven, carefully loosen the edges with a knife. Let it cool in the pan for 15 minutes. Shake a fluted pan before turning out the cake and then invert onto the wire rack to cool. Leave the pan over the top of the cake for 10 minutes before removing to allow the cake to release. Cool the cake completely before glazing.

Making the Orange Glaze

  • Sift the powdered sugar into a small bowl. Sprinkle the orange zest over the top. Stir in the vanilla and 1 tablespoon of orange juice until smooth. Add more orange juice a few drops at a time until thick, drizzle consistency is reached.
  • Drizzle the glaze over the top of the cake, allowing it to run down the sides.
  • Wrap and store the cake for up to 3 days and freeze leftovers for up to 2 weeks.

Tips

• You need 1 orange to provide the zest and juice for this recipe.
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