Cantonese Ginger Orange Cake
This scrumptious combination of ginger cake and cheese cake baked in a bundt pan is worth the wait. This is a page about making a Cantonese ginger orange cake
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February 10, 2018
Just in time for Chinese New Year coming up next week. This is the perfect dessert combination cake and cheesecake with Asian flavors.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 14-16 servings
Source: Original Recipe
- 2/3 cup caramel topping
- 1/3 cup and 7 tsp. Ginger Liqueur, divided
- 1 (2-layer size) package yellow cake mix
- 1/3 cup canola oil
- 1 cup orange juice
- 1 Tbsp grated orange zest, divided
- 7 eggs, divided
- 1/3 cup canned Mandarin oranges (reserve 12 orange slices for garnish)
- 1 - 8 oz. cream cheese, softened, cubed
- 2/3 cup sweetened condensed milk
- 2/3 cup evaporated milk
- 12 cashew nut halves
- Preheat oven to 350 F. Spray a 12-15 cup capacity Bundt pan with non-stick cooking spray.
- Place caramel topping into a small bowl. Stir in 4 tsp. ginger liqueur. Pour into bottom of prepared pan.
- Place cake mix, 1/3 cup ginger liqueur, canola oil, orange juice, 2 tsp. orange zest, and 3 eggs into large mixing bowl and blend with electric mixer until moistened. Beat with mixer on medium speed for 2 minutes. Pour cake batter into cake pan over caramel topping.
- To make the custard layer, place 1/3 cup mandarin oranges in a food processor fitted with the metal blade and process until pureed. Pour into a small bowl and stir in remaining 3 tsp. ginger liqueur and 1 tsp. orange zest.
- Rinse out the processor bowl and place softened cream cheese cubes into the food processor bowl, fitted with a metal blade. Process until smooth. Pour in condensed and evaporated milks and process carefully until mixture is smooth, pulsing at first so the mixture doesn't splatter. Add mandarin orange mixture and remaining 4 eggs, one at a time, processing only until combined and mixture is smooth. Pour over cake mixture in pan.
- Using a sheet of non-stick foil or spray a sheet of aluminum foil with cooking spray, cover the pan TIGHTLY with the foil - very important!
- Place the covered Bundt pan, fluted part down, into a larger roasting pan with at least 2-inch sides and place on oven rack. Pour very hot water (heated to just below boiling) around Bundt pan about 1/2 inch from the top of pan for a bain marie.
- Bake in 350 F oven for 2 hours. Remove bundt cake from pan of water and allow to cool for 15 minutes. Remove the aluminum foil and carefully invert cake onto a large platter. Cool completely at room temperature.
- Garnish with the 12 reserved mandarin orange slices and cashew nut halves, alternating them over top of cake.
- Refrigerate until thoroughly chilled.
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