How to Make a Citrus Ginger Cake

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For some strange reason, I love to bake in the summer. When it’s 96 degrees outside, most people are standing in their sprinkler or hiding in a dark room, but me? I crank the oven up and bake fruit-filled goodies. But there’s so much fruit! Blueberries, peaches, strawberries, pears, raspberries, cherries; it’s simply too much to ignore.

Earlier this week, I used a boxed lemon cake mix (yes, I cheat), my imagination and some of my skills learned in culinary school to make what I call Citrus Ginger Cake, and what my husband called dinner. Or breakfast. Friends liked the sound of it so much, they asked for the recipe. There’s a bit of prep work involved, and you need a sharp chef knife, a zester or vegetable peeler and a citrus juicer, but the end result is SO good.

Citrus Ginger Cake

Lemon cake mix, without pudding

1 cup fresh orange juice +1/3 cup water (you can use bottled orange juice, fresh tastes much better)

1/3 cup vegetable oil

3 large eggs, room temperature

Zest of 2 large oranges

Zest of two lemons

2 Tbsp minced candied ginger

1Tbsp powdered ginger

1-1 1/2 cup fresh blueberries, washed and stems removed (you can use frozen, organic blueberries as well)

Preheat oven to 350 F. Prepare a standard Bundt pan by buttering the interior then sprinkling with flour. Rotate pan to cover all surfaces and discard excess flour. You may also use a non-stick spray that contains flour like Baker’s Joy. Combine cake mix, orange juice, water, vegetable oil and eggs in a mixing bowl. Mix on low for 1 minute. Stop, scrape the sides, and add the zests and gingers. Mix on medium for 2 minutes. Stop, scrape down the sides and gently fold in the blueberries.

Pour mix into prepared Bundt pan, running a narrow spatula through the batter to get rid of any bubbles. Bake on the center rack for 35-43 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, and turn out onto a wire rack to cool completely.

Now, at this point, you can simply dust the cake with powdered sugar, or you can cover it with a really yummy glaze. This recipe is from The Cake Doctor, with a few additions. I can’t leave well enough alone, can I?

Citrus Glaze

1-1/2 cup powdered sugar (you do not need to sift the powdered sugar)

2-3 Tbsp fresh orange juice (from about 2 large oranges)

1 Tbsp fresh lemon juice

1 tsp powdered ginger

Zest of one orange

Combine all ingredients in a medium size bowl and stir together. You want a glaze that is thick yet able to be poured or spooned over the cake. Move the cake to a serving plate and cover with the glaze. At this point, you can garnish the cake with more chopped, candied ginger and fresh mint sprigs, or even more blueberries, tossed in powdered sugar. Garnishing with candied ginger and mint with blueberries surrounding the cake at the base makes a really lovely presentation.

Later today (Thursday), I will be baking off a peach, strawberry blueberry pie with lemon zest, fresh nutmeg, cinnamon and vanilla bean. This is one of my favorite pies to make, and if I stop eating it long enough to type, I will share the recipe with Mad Mike’s readers!

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About Post Author

Erin Nanasi

Erin Nanasi is an avid underwater basket weaver, with a penchant for satire and the odd wombat reference.
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