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Orange Pound Cake
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Orange Pound Cake:

  • 1 TB. MINCED DEHY. ORANGE PEEL
  • 3 TB. water
  • 1 Cup butter (2 sticks)
  • 1 Cup white sugar
  • 2 large eggs
  • 1 tsp. PURE VANILLA EXTRACT
  • 21/2 Cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup buttermilk

Glaze:

  • 1/2 Cup granulated white sugar (minus 1 TB.)
  • 1 TB. VANILLA SUGAR
  • 1/2 Cup orange juice
  • 1 tsp. PURE ORANGE EXTRACT

Preheat oven to 350. Soak ORANGE PEEL in 3 TB. water for 10 minutes to rehydrate. Grease and flour an angelfood, springform or bundt pan

This is easy and very important, but a bit time consuming. Once complete, there should be a thin, flourcoated layer on the entire interior of the pan, thus ensuring that no part of the cake will stick to the pan when you go to remove it. 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 - a blob of dough stuck to the top side of the pan and baked on can cause trouble when you go to remove the cake

Bake in 350 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 EXTRACT 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, and the glaze will look thick once most of the orange juice has cooked off

Remove glaze from heat, set aside. Carefully remove the cake from the pan onto a serving plate, drizzle with glaze. We like to figure out how many pieces the cake will be cut into, then drizzle thick stripes of glaze over the cake, so each piece will have a line of glaze down the middle

Let cool completely, cut and serve.

Serves: 12-16. Prep. time: 15 min. Baking time: 45 min.
Description
Price
Qty
Orange Peel 1.9 oz. 1/2 cup jar
$6.15
Single Strength Vanilla 4 oz. Bottle
$13.99
Vanilla Sugar 3.4 oz. 1/2 cup jar
$7.99
Orange Extract 4 fl. oz. Bottle
$9.49


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