Orange Pound Cake
So yummy.
Yield
16 servingsPrep
20 minCook
60 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
butter
|
|
| 1 | pound |
sugar
powdered |
|
| 2 | tablespoons |
orange zest
grated |
|
| 6 | large |
eggs
|
|
| 3 ½ | cups |
all-purpose flour
sifted |
|
| ½ | teaspoon |
mace
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
orange juice
|
|
| 1 | cup |
apricot preserves (jam)
strained |
*
|
| 2 | tablespoons |
orange zest
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
butter
|
|
| 453.6 | g |
sugar
powdered |
|
| 3E+1 | ml |
orange zest
grated |
|
| 6 | large |
eggs
|
|
| 828 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
mace
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
orange juice
|
|
| 237 | ml |
apricot preserves (jam)
strained |
*
|
| 3E+1 | ml |
orange zest
|
|
Directions
Preheat oven to 350℉ (180℃).
Cream butter until light and fluffy.
Gradually add sifted sugar and rind.
Cream thoroughly. Add eggs, one at a time, mixing well after each addition. Sift the flour before measuring, then combine the dry ingredients. Gradually add sifted dry ingredients to butter mixture. Add orange juice and combine thoroughly. Turn into buttered and floured 10-inch tube pan. Bake at 350℉ (180℃). Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool for 5 minutes. Turn onto wire rack and cool thoroughly. Brush with jam and top with orange peel.
