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!
Ginger Longan Pound Cake
Use fresh ginger in this recipe for a milder spice for both the ginger juice and the grated ginger.
Dried Longan 80g
Grand Marnier 20ml
Plain Flour 250g
Baking Powder 1 tsp
Unsalted Butter, 250g
Light Brown Sugar 180g
(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).