Orange Pound Cake
The smell was intoxicating. We couldn't wait for this to cool, so we cut off a couple of hot slices. When right out of the oven, the cake isn't as dense as a normal pound cake. It was very good, with a distinct orange flavor, but a proper pound cake needs time to set up.
A couple of months ago I posted my Lemon Pound Cake recipe.
I have been experimenting again. After searching for an orange cake recipe, I thought of my lemon pound cake and realized it was time to try an orange twist on this tried and true recipe. There's not much difference, except a little psychology thrown in- food coloring.
ORANGE POUND CAKE
Grease and flour TUBE PAN- a bundt pan is too small.
Rind of one orange
Pulp of one orange- remove seeds and skin
Include any juice gleaned from the orange.
3 sticks salted butter - room temperature
3 cups of sugar
6 large eggs - room temperature
In a separate bowl, combine
3 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
Add half of flour mixture to butter mixture.
1 cup full fat sour cream
Add the remaining flour and mix well.
Add 4 tsp orange extract
plus 4 drops red food coloring
and 4 drops orange food coloring
This will give it a hint of color. It will reinforce the orange flavoring. Color added really does influence people's perceptions of flavor. This is not a creamsicle orange flavored cake. It is a fragrant, delicately flavored cake and the color serves to enhance the orange taste.
Add cake mix to prepared pan.
Bake at 350 degrees for 1 hour 10 minutes.
For the best cake texture, the true southern method requires that the cake cool completely on a wire rack. Then it is wrapped completely in AL foil overnight and served the next day. Rewrap with foil to keep the moisture in.
Any pound cake lover knows the top must have a firm, almost crisp "top crust". Don't leave a cake in the oven thinking that you'll pull it out when the crust is perfect. If you wait that long, you'll lose moistness and with the thickness of a pound cake, that's a bad thing. It'll leave you reaching for the water to choke it down. The crust will crisp as it cools. Only when it is completely cool, should it be wrapped in AL foil. Wrapped warm, any heat will be trapped otherwise and you end up peeling the cake off the paper and losing the crispness of the top crust.
ORANGE GLAZE (optional)
1 tsp fresh orange rind
3 tbsp orange juice The pulp added variety adds a nice texture.
Just enough confectioners sugar to make a thin glaze. Add a 1/4 cup at a time paring down to a tbsp at a time to reach your perfect consistency. A drop of orange juice if you need to thin it.
The glaze should be a side, offered to each person separately with their cake slice. You don't want to ruin the crust and each person has a difference tolerance for added sweetness. A creamer makes a great server for the glaze.