My Mother loved making a pound cake and bringing it to all the holiday get togethers.
I wonder what she would think of this one?
It’s made with lots of butter and eggs and something I’ve never used before.
Fresh orange juice.
In a cake?
It’s pretty easy to make.
And soooooo delicious!
There’s not a doubt in my mind…
She would like it.
ORANGE POUND CAKE
1-3/4 cups (3-1/2 sticks) unsalted butter, softened
2-3/4 cups granulated sugar
1 teaspoon orange extract
2 teaspoons grated orange rind
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup fresh orange juice (from 3 oranges)
3/4 cup confectioners’ sugar
1 tablespoon orange juice plus 1 teaspoon water
Heat oven to 350 F. Butter and flour 10″ tube pan. Tap out excess flour.
Beat butter in bowl until creamy. Gradually beat in sugar until fluffy, scraping sides of bowl. Add eggs, one at a time. Beat in extract and rind.
Combine floour, baking powder and salt in small bowl. Gradually beat into butter mixture on medium speed, alternating with orange juice. Beat 2 minutes, scraping sides of bowl occasionally, until thick and creamy.
Pour into greased and floured pan and bake at 350F for 35 minutes.
Lower heat to 300F and bake an additional 45-50 minutes or until toothpick comes out clean.
Cool in pan for 15 minutes. Turn out onto rack and cool completely.
In a bowl, whisk confectioners’ sugar and thinned juice until smooth. Drizzle over cooled cake.
Let dry before slicing and serving.
Makes 24 servings.