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Sunday, April 8, 2012

Orange Pound Cake

As always I am searching for new ways to use fruit....cake, cupcakes and chocolate are always good. :) I had some oranges I need to use, besides just eating them that is. So thought an orange pound cake sounded good. So web searching I went. I found this site, you must take the time to look around her blog, she has some really yummy looking recipes. I have added her to my blog list. Hope you'll give her a visit and please tell her I sent you. :)

The recipe was adapted from here . I don't always have the ingredients on hand that some people use so I improvise, that's what I did here. You can either try my version or hers, I'm sure they are both just wonderful. Mine I can tell you came out nice and moist and downright yummy! :) As I'm sure her's did too.
Pound Cake
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 extra-large eggs, at room temperature

1/3 cup pureed oranges

3 cups all-purpose flour

1/2 teaspoon baking powder
1/2 teaspoon baking soda

1 teaspoon kosher salt

1/4 cup orange puree plus 3 TBL water

6 oz plain yogurt

1 teaspoon pure vanilla extract

For the Orange Syrup:

1/2 cup fresh orange juice

1/2 cup sugar

For the Orange Glaze:

2 cups confectioners' sugar, sifted

4 to 6 tablespoons fresh orange juice (I used the puree I had made about 3 TBL)


Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess. Line the bottoms with parchment paper.

In a blender, puree 2 oranges peel and all, with about 2 TBL water.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer still running, beat in the eggs, one at a time, and the orange puree.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another small bowl, combine orange puree, yogurt, and vanilla. Add the flour and yogurt mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 40 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes.

While the loaf is cooling, make the orange syrup in a small saucepan over medium heat. Stir together the orange juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat. Remove loaves to a wire rack on top of a baking sheet. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the orange syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely. (I omitted this step) but know it would be good with it.

To make the orange glaze, in a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the orange juice or puree. The mixture should be thick but pourable. Add up to another tablespoon of orange juice if the mixture is too stiff. Pour the orange glaze over the top of each loaf and let it drip down the sides. Let the orange glaze harden, about 15 minutes, before serving.

Yields: 2 loaves

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