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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
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A lovely citrusy poundcake from Moosewood New Classics. Ingredients:
2 cups unsalted butter, room temperature |
3 cups sugar |
2 teaspoons orange extract |
6 eggs |
4 cups flour |
1/2 cup orange juice |
2 teaspoons baking powder |
1 teaspoon pure orange extract |
2 -3 tablespoons orange juice |
1 1/2 cups confectioners' sugar |
Directions:
1. Preheat oven to 350°F; butter and flour a 10-inch bundt pan.
2. With an electric mixer, cream the butter and sugar.
3. Beat in the orange extract and the eggs.
4. Add 2 cups of the flour and beat well.
5. Add the orange juice and beat.
6. In a separate bowl, or measuring cup, stir the baking powder into the remaining 2 cups flour.
7. Add to the batter and beat well.
8. Spoon the batter into the prepared bundt pan and bake until the cake pulls away from the sides of the pan and a knife inserted in the center comes out clean, about 60 to 75 minutes.
9. Cool the cake in the pan on a rack for 10 minutes.
10. Invert onto a serving plate, leaving the pan on top so the cake holds its shape.
11. Cool for another 10-20 minutes.
12. Meanwhile, prepare the glaze.
13. Sstir the orange extract and the orange juice into the sugar with a fork, adding the orange juice a tablespoon at a time. Use just enough to produce a thick, smooth mixture.
14. Spread the glaze over the cake with a pastry brush while the cake is still warm or drizzle it on in a lacy pattern.
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