orange pound cake

Ingredients For orange pound cake

  • 1 lb
  • 1 c
    apricot jam, strained
  • 1/4 c
    orange juice
  • 1/4 tsp
  • 1/2 tsp
  • 3 1/2 c
    all purpose sifted flour
  • 6 lg
  • 2 Tbsp
    orange rind, grated
  • 1 lb
    powdered sugar
  • 2 Tbsp
    orange peel, finely shredded

How To Make orange pound cake

  • 1
    Preheat oven to 350.
  • 2
    Cream butter until light and fluffy; gradually add sifted sugar and rind and cream thoroughly.
  • 3
    Add eggs, one at a time, mixing well after each addition.
  • 4
    Sift the flour before measuring, then combine the dry ingredients.
  • 5
    Gradually add sifted dry ingredients to butter mixture; add orange juice and combine thoroughly.
  • 6
    Turn 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.
  • 7
    Cool for 5 minutes, then turn onto wire rack and cool thoroughly; brush with jam and top with orange peel.
  • 8
    NOTES: 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.
  • 9
    TIP: 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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