"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Orange Pound Cake Recipe

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This recipe for Orange Pound Cake, by , is from Calico Kids and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Lundquist
Added: Wednesday, November 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 ¾ cups unsalted butter
2 ¾ c sugar
8 eggs
1 tsp orange extract
2 tsp grated orange rind
3 c flour
1 T baking powder
1 tsp salt
¾ c fresh orange juice
Drizzle:
¾ c confectioners’ sugar
1 T orange juice plus 1 tsp water

Directions:
Directions:
Heat oven to 350. Butter and flour 10-inch tube pan. Tap out excess flour.
Beat butter in bowl until creamy. Gradually beat in sugar until fluffy, scraping down bowl. Add eggs one at a time. Beat in extract and rind.
Combine flour, baking powder and slat in small bowl. Gradually beat into butter mixture on medium speed, alternating with orange juice. Beat 2 minutes, scraping down bowl occasionally, until thick and creamy. Pour into prepared pan.
Bake at 350 for 35 minutes. Lower heat to 300. Bake 45-50 minutes or until toothpick comes out clean. Cool in pan for 15 minutes; turn cake out on rack; cool completely.
Drizzle: In a bowl, whisk confectioners’ sugar and thinned juice until smooth. Drizzle over cooled cake. Let dry before slicing and serving.

Number Of Servings:
Number Of Servings:
24

 

 

 

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