Get Stuffed 

Orange Order

Page 3 of 3

The following recipe is from the 39th edition of Saveur Magazine, December 1999. This is a moist, buttery, pound cake which will keep well for three days at room temperature or one week in the fridge. The texture is most moist when prepared at least eight hours prior to serving as the syrup will be evenly distributed but, hey, most of us can’t wait that long so indulge anyway. Make sure the cake is done by inserting a wooden toothpick or skewer – it should come out clean. If the cake is under-baked the texture will be gummy and tough instead of having a fine, tender crumb.

Orange Pound Cake

Be sure to glaze this cake while it’s still warm so that the syrup is easily absorbed.

For the Cake:

• 15 tablespoons softened unsalted butter

• 3 tablespoons milk

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 1/2 cups sifted cake flour

• 3/4 of a cup of sugar

• 3/4 of a teaspoon baking powder

• 1 tablespoon grated orange zest

For the Glaze:

• 1/3 of a cup of sugar

• 1/3 of a cup of freshly squeezed orange juice

1. For the cake: Preheat oven to 350. Grease a 6-cup loaf pan with two tablespoons of the butter; set aside. Put milk, eggs, and vanilla in a bowl and beat until well combined; set aside.

2. Sift together flour, sugar, and baking powder into the bowl of a standing mixer fitted with a whisk. Add zest, beating on medium speed, then add remaining 13 tablespoons of butter, one tablespoon at a time, waiting until each is completely incorporated before adding more.

3. Slowly add milk-egg mixture, beating constantly, until batter is just mixed together. Pour into prepared pan and bake until a toothpick inserted in the centre of the cake comes out clean, 55-65 minutes. (Lightly cover the cake with a piece of buttered foil during baking if it begins to get too brown.) Allow the cake to cool on a rack for 5 minutes, then unmould. Using a skewer, poke holes all over top of cake.

4. For the glaze: Combine sugar and orange juice in a small saucepan and bring to a boil over high heat, stirring until the sugar has dissolved. Reduce glaze by half. Brush some of the warm glaze over top of cake, reapplying glaze until cake is saturated.

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