Creamy Pound Cake with Ginger Orange Sauce

It’s official – we can’t put it off and be in denial any longer, we are officially in Autumn. I say this because we’re starting to get snow in the forecast… If we don’t snap out of it and start enjoying Fall while we still can, it’ll be winter before we know it!

With that in mind, we decided to get our Baker Extraordinaire Adriana to help us capture the fall flavors using our new scratch baking mixes! There’s no better way to fully enjoy a season then through food, and we must say that she did an absolutely fantastic job, just look at this glorious Creamy Pound Cake with Ginger Orange Sauce!

Creamy Pound Cake with Ginger Orange Sauce

I’m hoping that the photos themselves would be able to sell you on just how yummylicious this fall treat is. I know that I tend to refer to all of our goodies as yummylicious, but you know what I say all the time, when in doubt, bake up one of our recipes and find out just how yummylicious it really is!

You Will Need:
1 box Immaculate Baking Co.™ yellow cake scratch baking mix
3/4 cup milk
1 package (8 oz) cream cheese, softened
1/4 cup butter, melted
4 eggs
Powdered sugar, if desired
Ginger Orange Sauce
3 tablespoons agave syrup
1 tablespoon butter
3/4 to 1 teaspoon fresh gingerroot, peeled, finely chopped
2 to 3 peeled oranges in sections or pieces (about 2 1/2 cups)
Creamy Pound Cake with Ginger Orange Sauce 2
Here’s How to Get Your Mix On:

  1. Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. In medium bowl, beat cake mix, milk, cream cheese, melted butter and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes on medium speed. Pour into pan.
  2. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour.
  3. Meanwhile, in 1-quart saucepan, heat agave syrup, 1 tablespoon butter and the gingerroot over medium heat about 1 minute or until butter is melted. Add orange segments; stir to coat with sauce. Pour into serving bowl.
  4. Place cake on serving plate; sprinkle with powdered sugar. Serve with sauce. Store cake loosely covered. Store sauce covered in refrigerator. FB_Creamy Pound Cake

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