Annnd we're back after the holidays! I hope everyone had a wonderful, relaxing Christmas filled with lots of food (we certainly did over here -- recipes to follow). For the last post of 2015 and before the 2016 diets begin, here is a simple, delicious cake that is great for breakfast, with tea, or as a no fuss dessert. As you can probably tell from this recipe and this recipe and this recipe, I am a fan of everyday cakes, or any cake that requires one pan, has no layers, and is quite versatile. So, let's add another one to the list!
I actually meant to share this recipe with you sooner, but wasn't so crazy about my first attempts. The problem was not the pound cake itself, but rather the orange flavor, which I felt came through just barely. In my first try at this recipe I used the orange juice, which made for a nice cake, but more of a blink-and-you'll-miss-it-orange pound cake, a pound cake-with-a-whisper-of-orange-flavor. On my second attempt, I decided to add a good dose of orange zest -- where the true, strong citrus flavor lies! -- as well as a brush of orange juice over the warm cake. To top it all off I added a quick orange glaze, which made this dessert look extra pretty and ended my quest for Orange Pound Cake perfection. This cake is moist, dense, and mildly sweet, like any good pound cake should be, and between the juice, the zest, and the glaze, is intensely orange-y, intended for ardent citrus fans. The flavor is bright and sunny, exactly what you need to wake you up on a cold winter morning, and the winter citrus is a nice alternative to the more common gingerbread or peppermint flavors you've seen in December. Enjoy everyone, and see you next year with more recipes!
TRIPLE ORANGE POUNDCAKE
2 sticks butter, room temperature
1 cup sugar
1 teaspoon vanilla
7 tablespoons orange juice (from 1 large orange)
1 tablespoon orange zest
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
To brush over the top of the cake:
Juice from half of an orange (for brushing)
1/2 cup powdered sugar
1 tablespoon orange juice
1/2 teaspoon orange zest
Preheat the oven to 350 degrees. Butter a six cup loaf pan and line with parchment paper. In a medium bowl, mix together the flour, baking powder, and salt. In a large bowl, using electric mixers, beat together the butter until smooth. Add the sugar and beat until smooth. On low speed, add the eggs one at a time, beating until well combined. In batches, alternate the dry ingredients with the orange juice, mixing everything only until just combined (if you over mix the cake will come out tough). Pour in to the prepared pan and bake in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
When the cake is done, let it cool in the pan for 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan and turn the cake out on the rack. Peel off the wax paper. Using a pastry brush, brush the orange juice all over the top and sides of the cake and let it soak in. Once the cake is completely cooled, whisk together the glaze ingredients in a small bowl and pour over the cake. Serves 8-10.