Candied Orange and Candied Ginger Bundt

This cake, all I can say is, I hit it out of the park and it was a home run. 

All right I know it's actually football season, but I don't follow football, but I do like baseball.

I have no idea what a good football metaphor or analogy is for this.  

All I know is that I made this cake for the Legion Cake Raffle last week, and it was so good, I made another one this week and took it with me to NPA as my offering.

I'll be adding this cake to my regular rotation as well. 

OK, so it's an excuse for me to make more Candied Orange slices.  

You got me. sigh.
But do try this cake out.
My mom would have loved it as well. She did love her candied ginger, and would savor it whenever she got some.  I just wish she was still around so I could spoil her and make sure she had all she wanted.
I seem to recall though, that the kind she used to get was candied ginger in syrup.   Doesn't matter, she would have liked this cake.   
Drizzling it with some of the syrup from making the Candied Orange Slices.  This is why you keep the syrup.    You need to drizzle it while the cake is still hot, it helps the syrup to soak in. 

 And it's ready to decorate. 

 After the glaze has been poured over it, I cut up some of the orange slices, (I used my kitchen shears for that, worked much better than the chef's knife.)

 Then I took some of the syrup, which I'd spread on a silpat baking mat, and caramelized to make brittle, and broke it up a little.  And sprinkled it on top of the orange slices and chopped candied ginger.  Which is totally optional, btw. 

I tell you, sometimes I have way too much fun in the kitchen.  The cake not only looked good, but it tasted really good as well. 
The extra 5 minutes I took decorating it, was purely worth it. 

Author: Sid's Sea Palm Cooking

Candied Orange and Ginger Bundt Cake

prep time: 20 minscook time: 55 minstotal time: 75 mins

ingredients:

1 cup white sugar

1/2 cup brown sugar

1/2 cup (4 oz.) butter

3 eggs

2 cup milk

3 cups Self Rising Flour

2 Tablespoons Grand Marnier Liqueur

2 tablespoons Self rising flour

1/2 cup minced Candied Ginger 

 1/2 cup Minced Candied Orange Peel

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For the topping:

2 slices of Candied Orange - cut into             quarters

1+  tablespoon minced Candied Ginger

1/2 cup orange simple syrup

1/4 cup ginger simple syrup
 

Glaze:  

 1/4 cup simple syrup, use the orange simple syrup.

1 teaspoon Grand Marnier liqueur or Vanilla extract 

2- 3 cups confectioner sugar mixed together to pouring consistency

1-2 tablespoons heavy cream (if needed to get the glaze to pouring consistency

instructions:

Preheat oven to 325 degrees, grease a 10 cup bundt pan.  Set aside.

Sprinkle the 1/2 cup minced Candied Ginger and the 1/2 cup minced Orange peel with 2 tablespoons of self rising flour.  Mix together, set aside. (this keeps the ginger and orange from sinking down to the bottom of the cake and helps to keep them suspended inside the cake. 

Cream the butter and sugars together until the mixture lightens up and looks fluffy and there are no sugar crystals.  This takes a good ten minutes or so. Scrape the sides down, and then add the eggs, one at a time, and mix together.  Next add 1/4 cup of the self rising flour and mix until combined.   Scrape down the sides between addition.   Add one third of the remaining flour, mix until combined on medium speed.  Then add half the milk, mix until it is just combined, add the next third of flour, mix gently then add the last of the milk, finishing off with the flour, mixing gently each time.  Fold in the floured minced ginger and orange, along with the Grand Marnier liqueur.     Pour or spoon into the greased bundt pan.  Bake at 325 degrees for 45-55 minutes or until a toothpick inserted into the cake comes out clean and the center springs back when touched lightly. 

Invert onto a cake rack and leave for 10 minutes to cool down.   As soon as it has cooled a little, mix the 1/2 cup orange simple syrup and the ginger syrup together and spoon evenly over the warm cake.  Doing this while the cake is warm, lets the syrup soak into the cake, making it a lot moister.  

Let the cake sit for another 1/2 hour or until almost all the way cool.  Dribble or spoon the glaze over top.  Decorate with the Candied Ginger and the sliced, quartered Candied Orange.  

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