Orange Spice Cake with Raspberries and Blackberries

Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Poundcake hardly needs embellishment, but an already fulfilling cake is brought to new heights when glazed and perfumed with fresh berries.



  • ½ pound (2 sticks) soft sweet butter
  • 3 tablespoons finely ground dried bread crumbs
  • cups sugar
  • 3 large eggs
  • 1 cup milk
  • 2 tablespoons freshly squeezed lemon juice
  • Grated rind of 2 oranges
  • ¾ teaspoon peeled and grated fresh ginger root
  • 3 cups flour
  • ½ teaspoon ground white pepper
  • ¾ teaspoon ground cinnamon
  • teaspoons ground cardamom
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt

A 10-inch bundt pan


Preheat the oven to 350 degrees.

Butter the bundt pan and line the pan with the bread crumbs.

Put the butter and the sugar in the bowl of an electric mixer. With the paddle attachment, cream on medium high speed for about 3 minutes, until light and fluffy. Continuing to mix, add the eggs 1 at a time.

In a small bowl, mix together the milk, lemon juice, orange zest, and ginger.

Sift together the flour, white pepper, cinnamon, cardamom, baking soda, baking powder, and salt. Add these dry ingredients alternately with the milk mixture to the creamed butter.

Bake the poundcake for about 40 minutes, until a skewer inserted in the middle comes out clean.

Let the cake cool for 15 minutes and then unmold it.

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