This recipe for orange spice cake with berries produces a filling, flavorful finish to a meal.
Note: the original version of this recipe appeared in the December 10, 2020 issue of The Salem News.
- Butter for the pan
- 3 tablespoons of fine dried bread crumbs
- 3 cups of all-purpose flour
- ½ teaspoon of ground white pepper
- ¾ teaspoon of ground cinnamon
- ¾ teaspoon of ground cardamom
- ¾ teaspoon of baking soda
- ¾ teaspoon of baking powder
- ¾ teaspoon of kosher salt
- 1 cup of milk
- 2 tablespoons of lemon juice that has been freshly squeezed
- Grated zest of 2 oranges
- ¾ teaspoon of peeled and grated fresh ginger
- 8 ounces of unsalted butter that’s at room temperature
- 1 ½ cups of granulated sugar
- 3 large eggs
- Cream (optional)
- ½ cup of granulated sugar
- ¼ cup of orange juice that has been freshly squeezed
- 1 ½ teaspoons of freshly squeezed lemon juice
- 2 cups of raspberries
- 2 cups of blueberries
- Make sure an oven gets preheated to 350 degrees Fahrenheit.
- Butter a 10-inch Bundt pan and dust it with the breadcrumbs, tapping out any excess.
- Sift the flour, ground white pepper, cardamom, cinnamon, baking soda, and baking powder into a bowl. Add in the salt, and set the mixture aside.
- Stir together the milk, lemon juice, orange zest, and ginger, and set aside.
- Combine the butter and sugar in a stand mixer bowl fitted with the paddle attachment, and beat on a medium-high speed until this mixture becomes light and fluffy, which should take about 3 minutes.
- Add the eggs into the butter and sugar mixture, one at a time, being sure to mix well after each addition.
- Reduce the mixer speed to low, and add the dry ingredients in three additions, alternating with the milk mixture in two additions, beginning and ending with the dry ingredients and mixing well after each addition.
- Spread the batter onto the prepared Bundt pan.
- Bake the cake for about 40 minutes, until a toothpick or butter knife inserted near center comes out clean.
- Let the cake cool for somewhere around 15 minutes.
- Invert a platter on top of the pan and then invert the platter and pan together before lifting the pan off the platter.
- Combine the sugar, orange juice, and lemon juice over low heat, stirring to dissolve the sugar.
- Brush the glaze on the cake, much of which the cake will absorb.
- Let the cake cool until it reaches room temperature.
- Decorate the top of the cake with some of the raspberries and blueberries, as well as the optional cream.
- Slice the cake, then serve with the rest of the berries.
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