- Orange Pound Cake
1 tablespoon minced dehydrated orange peel
3 tablespoons water
2 sticks soft butter
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
1/2 cup granulated sugar, minus
1 tablespoon vanilla sugar
1 teaspoon orange extract
350F. Soak orange peel in
3 TB. water for 10 minutes
to rehydrate. Grease and flour an angelfood, springform or bundt
In a large mixing bowl, beat butter and sugar until light and fluffy. While beating, add eggs one at a time. Add orange peel and vanilla extract. In a separate small mixing bowl, stir together
flour, baking powder and baking soda. Add to butter-sugar mixture
1/3 at a time, alternating with buttermilk
Blend until smooth, pour into a greased and floured springform,
angelfood or bundt cake pan. The batter will be thick, make sure
to spoon it in evenly and carefully.
350F oven for about 45 minutes, until a toothpick inserted
in the middle of the cake comes out clean. Cool cake in pan for about 10 minutes while preparing glaze.
To prepare glaze, measure sugar, take out 1 TB. regular sugar and replace with 1 TB. vanilla sugar. Stir sugar, orange juice and orange peel together in a small, heavy saucepan. Bring to a boil
and stir constantly for about 6 minutes until thick and syrupy.
There should be about half as much liquid as when you started.
Remove glaze from heat, set aside. Carefully remove the cake from
the pan onto a serving plate, drizzle with glaze.
Let cool completely, cut and serve.