Post by chief_cook2 on Apr 28, 2007 14:46:03 GMT -6
Orange Pound Cake
1 lb butter
1 lb powdered sugar
2 T grated orange rind
6 large eggs
3 1/2 cups sifted all purpose flour
1/2 tsp mace
1/4 tsp salt
1/4 cup orange juice
1 cup apricot jam, strained
2 T shredded orange peel
Preheat oven to 350. 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. Sift. 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 for 50-60 minutes or until toothpick inserted in center comes out
clean and cake is golden brown. Cool for 5 minutes. Turn into wire
rack and cool thoroughly. Brush with jam and top with orange peel.
If you try to make a pound cake with margarine or shortening you will
end up with a tasteless mess. Butter is the major taste in a pound cake; even if it weren't, butter
and margarine have different properties in baking, and this recipe is
adjusted for butter. Don't make this cake if you don't have an
electric mixer or very strong wrists. I figure I spend nearly half an
hour beating butter and such when I make this cake. Also, this cake
is easier to handle if you have a tube pan that comes apart into two
pieces. Time: 30-40 minutes preparation, 1 hour baking.
1 lb butter
1 lb powdered sugar
2 T grated orange rind
6 large eggs
3 1/2 cups sifted all purpose flour
1/2 tsp mace
1/4 tsp salt
1/4 cup orange juice
1 cup apricot jam, strained
2 T shredded orange peel
Preheat oven to 350. 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. Sift. 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 for 50-60 minutes or until toothpick inserted in center comes out
clean and cake is golden brown. Cool for 5 minutes. Turn into wire
rack and cool thoroughly. Brush with jam and top with orange peel.
If you try to make a pound cake with margarine or shortening you will
end up with a tasteless mess. Butter is the major taste in a pound cake; even if it weren't, butter
and margarine have different properties in baking, and this recipe is
adjusted for butter. Don't make this cake if you don't have an
electric mixer or very strong wrists. I figure I spend nearly half an
hour beating butter and such when I make this cake. Also, this cake
is easier to handle if you have a tube pan that comes apart into two
pieces. Time: 30-40 minutes preparation, 1 hour baking.