Whole black peppercorns, grind to measure 1/4 tsp.*
Whole cloves, grind to measure 1/4 tsp.
Whole cardamom, grind to measure 1/4 tsp.
1-2 cinnamon stick, grind to measure 1 tsp.
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 large eggs
1 large egg yolk
1 cup sour cream
1 1/2 sticks unsalted butter, room temperature
1 cup sugar
2 large pieces fresh ginger root (1/4 cup, tightly packed, when finely grated)
Zest from 2 to 3 oranges ( 1 1/2 tsps. finely grated)
*You can use pre-ground spices too
Preheat oven to 350F degrees. Butter and flour a 6 cup Bundt pan.
Whisk the flour with the baking powder, baking soda, and salt in a small bowl.
Here I am adding the spices into the flour mixture
In another small bowl, whisk the eggs and egg yolk into the sour cream.
Set aside
Cream the butter and sugar in a stand mixer until the mixtrue is light, fluffy, and almost white, about 3 minutes.
Grate the ginger root
and grate the orange zest then add both to the butter/sugar mixture
Now a little flour to the mixture and incorporate
Then add a little of the egg mixture into the batter and incorporate. Repeat until both are fully incorporated.
Batter should be as luxurious as mousse. Pour into prepared pan
Bake for 40 minutes.
Bake until cake is golden and a wooden skewer comes out clean.
Remove to a rack and cool in pan in 10 minutes.
I skipped the Bourbon soak because I didn't have any.
Once the cake was cooled, I used a soft rubber spatula to gently scrape the edges to loosen the cake. I then turned it onto a large platter
For the GLAZE:
1 juice from an orange - about 2 tbsps.
1 to 1 1/2 cup of powdered sugar
Squeeze the orange juice through a sieve to catch the pulp.
Add the powdered sugar to the orange juice and whisk until there are no lumps
Pour some of the glaze over cake saving enough for each individual piece
Can you see all the spices in the cake?? I think it's so beautiful!! Cut yourself a piece and enjoy!
First of all, PEPPER? Black Pepper? In a cake recipe?? I was just as shocked. Anyways,
I was going to make homemade Graham Crackers from Martha's Stewarts site but I was one ingredient short so I suddenly remembered I printed this recipe after I had read it on a friends blog. Please go look at her version and then you will understand why I had to copy it. Her name is Monique and here is the link to her lovely blog: www.latabledenana.blogspot.com
This cake is light but yet so so tasty. The spices with the orange are such a great combination, kind of reminds me of the flavor of a chewing gum I used to chew when I was little girl called Clove. I had a piece this evening with tea but I sure can't wait until I have it with my coffee in the morning! :)
Thank you Monique for sharing this recipe, I never would have found it otherwise. :)
Until next time,
