Orange and Ginger Pound Cake


  • 200g butter
  • 350g caster sugar
  • zest of 3 oranges
  • 5 eggs
  • 1 cup coarsley chopped crystallised ginger, plus extra for decoration
  • 250g flour
  • 1 1/2 Tbsp orange juice
  • 1 3/4 cups icing sugar
  • 65g cream cheese
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  • Preheat the oven to 175°C. Butter a loose bottomed 22cm diameter cake tin and line the bottom with baking paper.

  • Beat the butter, sugar and the finely grated zest from 2 oranges until pale, thick and fluffy. Add the eggs one at a time, beating well after each. Stir in the flour and ginger, making sure they are mixed in thoroughly but not beaten.

  • Pour the mixture into the cake tin, place in the oven and bake for 45-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and cool completely then remove from the tin.

  • Put the orange juice, icing sugar and cream cheese into a bowl and beat until smooth. Spread this all over the cake. Decorate with slices of ginger and the remaining orange zest. Serve in wedges.

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