Orange Ginger Bundt Cake for All Saints’ Day

I am very excited to partner with Spiribam and Rhum Clement for All Saints’ Day on November 1st.

Orange Ginger Bundt Cake with Rhum Clement Shrubb

In Martinique, there is a seasonal abundance of oranges and mandarins on the island during that time of the year. Shrubb (not shrub, the vinegar-based mixers) is an orange liqueur is traditionally drunk. In its native country, shrubb is as sure a signal of the holidays as eggnog. Clement’s Creole shrubb is blend of the finest white and aged Agricole Rhums, married with macerated Créole spices and sun-bleached bitter orange peels. I was inspired by this sweet orange spirit and Martinique and baked an orange ginger bundt cake.

This finely crumbed cake is coated in demerara sugar for crunch and it’s packed with orange flavor from the zest of the fruit and some of this sweet, delicious creole shrubb. The ginger is based on the fact Caribbean food uses ginger extensively and pairs wonderfully with the shrubb. Even though ginger is in this cake two ways (ground and freshly grated), it’s a subtle kick. While there is shrubb baked in this cake, you may have the option to make it boozy but soaking the cake with this liqueur but you will lose most of the sugar crust crunch.

Orange Ginger Bundt Cake with Rhum Clement Shrubb

Orange Ginger Bundt Cake

Softened butter (for brushing pan)
1/2 cup (125g) demerara sugar for coating the pan, optional
2 1/4 cups (270g) all-purpose flour
4 teaspoons ground ginger
2 tablespoons fresh ginger
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks or 226g) unsalted butter, room temperature
1 1/2 cups (300g) sugar
2 tablespoons Clement Creole Shrubb Orange Liqueur
4 large eggs
1 large egg yolk
2 teaspoons vanilla extract
1 cup sour cream
1 cup crystallized ginger, coarsely chopped
1/4 cup Clement Creole Shrubb Orange Liqueur for soaking, optional


  1. Position rack in center of oven and preheat to 350°F. Brush softened butter generously all over inside of 12-cup Bundt pan. Sprinkle demerara sugar over butter in pan, tilting pan to coat completely. The sugar creates a subtly sweet and crunchy crust to the cake.
  2. In a small mixing bowl, place the granulated sugar and orange zest together. Rub the orange zest with the sugar to extract the most amount of flavor.
  3. Whisk flour, ground ginger, baking powder, and salt in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until smooth. Add 2 cups sugar; beat on medium-high speed until blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in 1 egg yolk and shrubb orange liqueur, stopping to scrape down bowl as needed. Add flour mixture in 3 additions alternately with sour cream in 2 additions, beating on low speed just until blended after each addition. Mix in crystallized ginger. Spread batter in pan, being careful not to dislodge raw sugar.
  4. Bake cake until top is light brown and tester inserted near center comes out with a few small crumbs attached, about 55 minutes. Transfer to rack; cool in pan 15 minutes. Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Place rack atop pan and invert cake onto rack; remove pan. Cool completely.
    Optional: For a cake that’s extra moist with an additional punch of orange flavor with a subtle boozy kick: After removing the cake from the bundt pan and while the cake is still hot, poke small holes in the cake with a wooden skewer and brush with the shrubb. Let the cake cool completely before serving. Please note the sugar crust will be dissolved if you have coated your bundt pan in demerara sugar in the first step.

I shoot, eat, and drink. My full time job is a hospital administrator. Moonlighting as a freelance photographer and food and travel writer.