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Ginger Longan Pound Cake

An Asian twist to the traditional fruit cake, the sweet spicyness of ginger and the unique fragrance of dried longan brings fruit cake to a new level!

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Ginger Longan Pound Cake

Use fresh ginger in this recipe for a milder spice for both the ginger juice and the grated ginger.

Prep. Time
40 min
Cook Time
40 min
Total Time
80 min

Dried Longan               80g
Grand Marnier            20ml
Plain Flour                   250g
Baking Powder            1 tsp
Unsalted Butter,         250g
Light Brown Sugar     180g
Eggs                              5
(about 55g each)
Fresh Milk                  40ml
Fresh Ginger Juice    30ml
Grated Ginger            1 tsp
Crystallised Ginger,   50g

Orange Rind, optional


1. In a small bowl soaked dried longan using Grand Marnier for at least 30 minute. Stirring the mixture in between waiting time.
2. Cream butter, sugar and orange rind using electric mixer until light and fluffy. Beat in eggs one at a time until well mixed.
3. Add in soaked longan, grated ginger, candied ginger (if using) and whisk till combine. Next, sieve in flour mixtures in 3 batches alternate it with ginger juice, milk till no trace of flour found.
4. Pour mixture into prepared tin and bake in preheated 180°C oven for 40 minutes or until a skewer insert in the middle and comes out clean.
5. When the cake is done, cool 5 minutes in pan before turning it onto rack to cool completely.
6. Dust with icing sugar and serve.

Grand Marnier can be replaced by fresh orange juice.
Makes 2 Loaf tins- measurement (17cm x 8cm x 6cm).


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