2Cream butter until light and fluffy; gradually add sifted sugar and rind and cream thoroughly.
3Add eggs, one at a time, mixing well after each addition.
4Sift the flour before measuring, then combine the dry ingredients.
5Gradually add sifted dry ingredients to butter mixture; add orange juice and combine thoroughly.
6Turn into buttered and floured 10-inch tube pan; bake at 350 for 50-60 minutes or until toothpick inserted in center comes out clean and cake is golden brown.
7Cool for 5 minutes, then turn onto wire rack and cool thoroughly; brush with jam and top with orange peel.
8NOTES: If you try to make a pound cake with margarine or shortening you will end up with a tasteless mess. Butter is the major taste in a pound cake; even if it weren't, butter and margarine have different properties in baking, and this recipe is adjusted for butter.
9TIP: Don't make this cake if you don't have an electric mixer or very strong wrists. I figure I spend nearly half an hour beating butter and such when I make this cake. Also, this cake is easier to handle if you have a tube pan that comes apart into two pieces.
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