Buttermilk-Orange Snack Cake with Candied Ginger
Dessert

Buttermilk-Orange Snack Cake

with Candied Ginger

50 MIN
$14.99 8 Servings
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From the Test Kitchen

This delicious cake gets bright, rich flavor from orange zest, honey, and candied ginger mixed into the creamy buttermilk batter. We're finishing it with a tangy-sweet glaze made with powdered sugar and orange juice.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    340 Cals (est.)
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Nutrition Label
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fresh
ingredients
Buttermilk-Orange Snack Cake with Candied Ginger
Title
  • 1 cup Biscuit Mix
  • ⅔ cup All-Purpose Flour
  • 1 tsp Baking Powder
  • ¼ cup Sugar
  • ½ cup Buttermilk
  • 2 oz Salted Butter
  • 2 Pasture-Raised Eggs
  • 4 tsps Honey
  • 1 Navel Orange
  • 1 cup Powdered Sugar
  • ½ cup Candied Ginger
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 350°F. Lightly grease a loaf pan (or line with parchment paper). Wash and dry the orange; using a zester or the small side of a box grater, finely grate the orange to get 1 tablespoon (reserving the rest of the orange to make the glaze). Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Let cool slightly.

Make the batter & bake the cake
2 Make the batter & bake the cake

In a bowl, combine the flour, biscuit mix, baking powder, and a pinch of salt. Whisk to combine. To the bowl of melted butter, add the granulated sugar, honey (kneading the packet before opening), orange zest, eggs, 1/4 cup of the buttermilk, and 3 tablespoons of water. Whisk to combine. Add the dry ingredients to the bowl of wet ingredients. Using a spatula, gently mix until no white streaks remain, then fold in the candied ginger. Transfer the batter to the loaf pan; spread into an even layer. Bake 30 to 35 minutes, or until lightly browned and a toothpick inserted into the middle comes out clean. Remove from the oven. Let cool to room temperature (for quicker cooling, place in the refrigerator).

Make the glaze & serve your dish
3 Make the glaze & serve your dish

Halve the orange crosswise; squeeze the juice into a bowl. Once the cake has cooled, in a bowl, combine the powdered sugar, 2 tablespoons of the remaining buttermilk (you will have extra) and 2 tablespoons of the orange juice (you will have extra). Whisk to combine. Top the cooled cake with the glaze. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 350°F. Lightly grease a loaf pan (or line with parchment paper). Wash and dry the orange; using a zester or the small side of a box grater, finely grate the orange to get 1 tablespoon (reserving the rest of the orange to make the glaze). Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Let cool slightly.

2 Make the batter & bake the cake

In a bowl, combine the flour, biscuit mix, baking powder, and a pinch of salt. Whisk to combine. To the bowl of melted butter, add the granulated sugar, honey (kneading the packet before opening), orange zest, eggs, 1/4 cup of the buttermilk, and 3 tablespoons of water. Whisk to combine. Add the dry ingredients to the bowl of wet ingredients. Using a spatula, gently mix until no white streaks remain, then fold in the candied ginger. Transfer the batter to the loaf pan; spread into an even layer. Bake 30 to 35 minutes, or until lightly browned and a toothpick inserted into the middle comes out clean. Remove from the oven. Let cool to room temperature (for quicker cooling, place in the refrigerator).

Make the batter & bake the cake
Make the glaze & serve your dish
3 Make the glaze & serve your dish

Halve the orange crosswise; squeeze the juice into a bowl. Once the cake has cooled, in a bowl, combine the powdered sugar, 2 tablespoons of the remaining buttermilk (you will have extra) and 2 tablespoons of the orange juice (you will have extra). Whisk to combine. Top the cooled cake with the glaze. Enjoy!

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