Orange and ginger bundt cake! This moist cake get drizzled with a sweet turmeric glaze and sprinkled with chewy candied ginger!
This cake was featured in Taste of Home Magazine! 
Photograph of orange and ginger bundt cake with turmeric glaze on glass cake stand

Orange and Ginger

Orange and ginger are a perfect pair! And boy do they go well together in this moist cake. This orange-infused cake features both orange juice and zest—the combination is important for adequate flavor and texture.

It also features ginger. Like the orange, ginger is added in two different ways; dried ginger and candied ginger. Dried ginger brings mild flavor and a bit of heat while the candied ginger brings bold pockets of flavor and a bit of chew.

Photograph of candied ginger in a white square bowl

Turmeric: a natural food coloring

Turmeric itself doesn’t boast a ton of flavor so it can easily be used in both sweet and savory dishes. It has a bit of a peppery taste with a slight nod to ginger; so I decided to emphasize the ginger and pair it with orange. In this cake I utilize two different types of ginger to create a dimensional flavor: dried ground ginger and candied ginger. I incorporate orange zest and orange juice to cool down the spice and bring a bright sweetness to the cake.

Turmeric is often used in foods for its stunning yellow color, and this recipe is no exception. Turmeric, an all-natural food coloring, if you will, lends a luxurious color to the glaze.

Looking for more natural food colorings? Check out these healthy animal cracker cookies with naturally colored frosting!

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Photograph of orange and ginger bundt cake with turmeric glaze on glass cake stand

This cake is delightfully moist and full of flavor; it’s definitely a crowd pleaser. You may even find yourself nibbling on it for breakfast, enjoy!

Photograph of orange and ginger bundt cake with turmeric glaze on glass cake stand

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this orange and ginger bundt cake!

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Photograph of orange and ginger bundt cake with turmeric glaze on glass cake stand

Turmeric Glazed Orange & Ginger Bundt Cake

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Yield: 1 cake 1x

Description

This cake is delightfully moist and full of flavor from orange and ginger. This cake is perfect for any holiday celebration!


Ingredients

Scale

For the cake:

  • 3 tablespoons orange zest plus ¼ cup juice (from 3 oranges)
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 cups (15 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons ground ginger
  • 18 tablespoons unsalted butter, at room temperature
  • ½ cup packed brown sugar
  • 1 cup sugar
  • 3 large eggs, 1 large egg yolk
  • ½ cup candied ginger, diced small, divided

For the glaze:

  • 3 tablespoons fresh orange juice
  • 1 tablespoon milk
  • 2 teaspoons ground turmeric
  • 2 cups powdered sugar

Instructions

Adjust oven rack to middle position and heat to 350°F. Spray a 12-cup Bundt pan with non-stick cooking spray and set aside.

Run a knife through the orange zest a few times to mince. In a medium bowl combine orange zest, juice, buttermilk and vanilla.

In a medium bowl whisk together flour, baking powder, baking soda, salt and ground ginger.

Using a stand mixer fitted with a paddle attachment beat butter and sugar on medium-high for 4-6 minutes until fluffy. Scrape down sides of bowl as needed.

In a small bowl, whisk together eggs and yolk then add to butter mixture. Mix on medium for 30 seconds, scrape down sides of bowl and mix for an additional 30 seconds.

On low speed and add flour mixture in three additions, alternating with buttermilk-orange mixture. Mix until just combined, add ¼ cup plus 2 tablespoons of candied ginger (reserving the rest for garnish) and mix for a few additional seconds, until just combined.

Transfer batter to prepared Bundt pan and spread into an even layer. Bake until top is golden brown and toothpick comes out clean, about 45-55 minutes. Remove pan from oven and transfer to a wire rack for 20 minutes. Reverse pan on a wire rack and remove cake. Allow cake to completely cool. Meanwhile, in a medium bowl, whisk together orange juice, milk, turmeric and powdered sugar. (If glaze is too thin, add additional powdered sugar by ¼ cup increments until desired thickness is reached).

Once cake is cool, drizzle glaze over cake and sprinkle top with remaining 2 tablespoons of candied ginger.


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Photograph of orange and ginger bundt cake with turmeric glaze on glass cake stand

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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Comments

    1. Hi Aliza, glad to hear you enjoyed the cake! I apologize for the trouble with the glaze. Try adding another 1/2 – 1 teaspoon of ground turmeric, and whisk in additional powdered sugar, in 1/4 cup increments, until you reach the desired thickness. Those two changes should fix the color and thickness! I hope that helps!

  1. I love this recipe for its interesting blend of spice, flavor and beautiful color…the subtle heat of the ginger is well balanced with the sweetness of the orange…a versatile cake in that it would be delicious to eat for breakfast or brunch, on a coffee break or as a dessert…Lauren’s directions are spot on and easy to follow….It turned out perfect!

    1. Hi Kelly! I am so happy to tried this recipe—a true favorite of mine! And I’m glad it was an easy-to-follow recipe. I agree that this can totally be breakfast, so great with coffee!!