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Orange Pound Cake

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Submitted by goofie

So yummy.

YIELD

16 servings

PREP

20 min

COOK

60 min

READY

3 hrs

Ingredients

1 453.6
POUND G BUTTER
1 453.6
POUND G SUGAR
powdered
2 3E+1
TABLESPOONS ML ORANGE ZEST
grated
6 6
LARGE LARGE EGGS
3 ½ 828
CUPS ML ALL-PURPOSE FLOUR
sifted
½ 2.5
TEASPOON ML MACE
¼ 1.3
TEASPOON ML SALT
¼ 59
CUP ML ORANGE JUICE
1 237
CUP ML APRICOT PRESERVES (JAM)
strained *
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 442 51% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 140mg 47%
Sodium 227mg 9%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 4%
Sugars g
Protein 11g
Vitamin A 16% Vitamin C 6%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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