Best Orange Pound Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ORANGE POUND CAKE



Orange Pound Cake image

Provided by Ina Garten

Categories     dessert

Time 2h20m

Yield 2 cakes

Number Of Ingredients 13

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioners' sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice

Steps:

  • Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
  • Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
  • To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

ORANGE POUND CAKE



Orange Pound Cake image

This pound cake is rich, moist, and bursting with orange flavor. Top with a scoop of vanilla ice cream before drizzling with syrup.

Provided by springfield70

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h45m

Yield 12

Number Of Ingredients 14

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
3 cups white sugar
1 cup unsalted butter, at room temperature
6 large eggs, at room temperature
1 teaspoon vanilla extract
2 each oranges, zested
1 cup sour cream, at room temperature
1 ½ cups fresh orange juice
1 cup white sugar
1 orange, zested
3 tablespoons unsalted butter

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
  • Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
  • Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.
  • While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.

Nutrition Facts : Calories 628 calories, Carbohydrate 95.7 g, Cholesterol 149.7 mg, Fat 25.1 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 14.9 g, Sodium 192 mg, Sugar 70.2 g

CRANBERRY-ORANGE POUND CAKE



Cranberry-Orange Pound Cake image

At the summer tourist resort my husband and I operate in Ontario, we prepare all the meals for our guests, so I'm always trying out new recipes. -Sheree Swistun, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings (1-1/2 cups sauce).

Number Of Ingredients 16

1-1/2 cups butter, softened
2-3/4 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 teaspoons grated orange zest
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1-1/2 cups chopped fresh or frozen cranberries
VANILLA BUTTER SAUCE:
1 cup sugar
1 tablespoon all-purpose flour
1/2 cup half-and-half cream
1/2 cup butter, softened
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.

Nutrition Facts : Calories 543 calories, Fat 28g fat (17g saturated fat), Cholesterol 155mg cholesterol, Sodium 366mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.

LEMON-AND-ORANGE-GLAZED POUND CAKE



LEMON-AND-ORANGE-GLAZED POUND CAKE image

Categories     Cake     Citrus     Dessert     Bake

Yield 12-16 servings

Number Of Ingredients 18

Cake
2 sticks unsalted butter, softened
3 1/3 cups sugar
1 teaspoon salt
10 large eggs, at room temperature
4 cups all-purpose flour
1 cup heavy cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely grated orange zest
1/4 cup freshly squeezed orange juice
Glaze
2 cups confectioners' sugar
1 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons finely grated orange zest
2 tablespoons freshly squeezed orange juice

Steps:

  • MAKE THE GLAZE: Preheat the oven to 300°. Generously butter and flour a standard 12-cup, 10-inch Bundt pan, preferably nonstick. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar and salt at medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well between additions. At low speed, beat in the flour and cream in 3 alternating batches, scraping down the side of the bowl once or twice. Beat in the vanilla and the lemon zest, lemon juice, orange zest and orange juice. Scrape the batter into the prepared pan and bake for about 1 hour and 45 minutes, until the top is golden and lightly cracked and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool in the pan on a rack for 15 minutes, then turn the cake out onto the rack and let it cool completely. In a medium bowl, whisk all of the ingredients together until smooth. Using a skewer, poke deep holes all over the top of the cake. Brush the glaze all over the cake in several layers until thickly glazed. Drizzle any remaining glaze on top and let it set before serving. Make Ahead The cake can be kept in an airtight container at room temperature for up to 3 days. Suggested Pairing Dry sparkling wines go well with citrusy desserts like this pound cake, because they intensify the vibrant flavors of the dish. Thibaut-Janisson winery in Virginia is a collaboration between two expert sparkling wine makers (one of whom continues to produce Champagne in France). Thibaut-Janisson creates one of the best wines in the state: the pretty, lemony NV Blanc de Chardonnay.

LEMON-AND-ORANGE-GLAZED POUND CAKE



Lemon-and-Orange-Glazed Pound Cake image

Bill Bowick, co-owner of Charleston's Sugar Bakeshop, created this impressive recipe to use the treasured Bundt-cake pan that Leigh Magar got from her great-grandmother. Leigh served the cake at her grandmother's 92nd birthday party.

Provided by @MakeItYours

Number Of Ingredients 18

For the Cake:
2 sticks unsalted butter, softened
3 1/3 cups sugar
1 teaspoon salt
10 large eggs, at room temperature
4 cups all-purpose flour
1 cup heavy cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely grated orange zest
1/4 cup freshly squeezed orange juice
For the Glaze:
2 cups confectioners' sugar
1 teaspoon finely grated lemon zest
1 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons finely grated orange zest
2 tablespoons freshly squeezed orange juice

Steps:

  • Preheat the oven to 300°. Generously butter and flour a standard 12-cup, 10-inch Bundt pan, preferably nonstick.
  • In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar and salt at medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well between additions. At low speed, beat in the flour and cream in 3 alternating batches, scraping down the side of the bowl once or twice. Beat in the vanilla and the lemon zest, lemon juice, orange zest and orange juice.
  • Scrape the batter into the prepared pan and bake for about 1 hour and 45 minutes, until the top is golden and lightly cracked and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool in the pan on a rack for 15 minutes, then turn the cake out onto the rack and let it cool completely.
  • In a medium bowl, whisk all of the ingredients together until smooth. Using a skewer, poke deep holes all over the top of the cake. Brush the glaze all over the cake in several layers until thickly glazed. Drizzle any remaining glaze on top and let it set before serving.

ORANGE-CHOCOLATE CHIP POUND CAKE WITH SOUR CREAM GLAZE



Orange-Chocolate Chip Pound Cake With Sour Cream Glaze image

Make and share this Orange-Chocolate Chip Pound Cake With Sour Cream Glaze recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
2 large eggs
1/2 cup sour cream
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
2 tablespoons sour cream
3/4 cup powdered sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
  • Combine the flour, baking powder, baking soda, and salt in a bowl.
  • In a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
  • Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
  • Beat in the sour cream; stir in the orange zest and vanilla.
  • With the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary.
  • After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
  • Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
  • Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
  • Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
  • Make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides.
  • Let stand until the glaze is set, about 1 hour; slice and serve.
  • Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.

Nutrition Facts : Calories 467.9, Fat 22.9, SaturatedFat 13.7, Cholesterol 91, Sodium 292, Carbohydrate 63.6, Fiber 1.9, Sugar 42.6, Protein 5.6

LEMON AND ORANGE POUND CAKE



LEMON AND ORANGE POUND CAKE image

Categories     Cake     Dessert     Bake

Number Of Ingredients 14

CAKE
2 sticks butter, softened
2 cups sugar
6 eggs, room temperature
2 cups flour
juice of 1 large orange
1 tsp. almond extract
1 tsp. lemon extract
ICING
juice of 1 lemon
1 tsp. grated lemon peel
1 Tbsp. orange juice
1 cup powdered sugar
3 -4 jiggers Cointreau

Steps:

  • CAKE Preheat oven to 350 degrees. Put a pan of hot water in oven on rack below where the cake will be. Cream butter, add sugar and cream again. Add eggs, one at a time, mixing well after each addition. At lowest speed, add flour gradually. When all is added, turn to medium speed and beat for 10 minutes. Add 2 Tbsp. orange juice and both extracts. Pour mixture into a greased and floured Bundt pan. Bake at 350 degrees for about 1 hour. For the first 30 minutes of cooking, put a pan of water under the cake. Let cake cool in the pan on a rack for 20 minutes. Turn out and ice while still hot. ICING Sprinkle Cointreau over cake. Combine icing ingredients (except Cointreau), adding more sugar if needed for thickness. Spread icing over warm cake. Keep covered - wait a few hours to serve. *Aunt Chrisiti gave me this recipe; it's from her Junior League Cookbook. She said it is Uncle Bud's favorite cake.

CRANBERRY ORANGE POUND CAKE WITH BUTTER RUM SAUCE



Cranberry Orange Pound Cake With Butter Rum Sauce image

Got this recipe from a Nov. 1990 issue of Classic Pillsbury Cookbooks and have been making it ever since. I have made this dessert a Christmas tradition in our household (though have also served it for other special occasions). Everyone who has sampled it gives it a "thumbs up".

Provided by Nova Scotia Cook

Categories     Breakfast

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 15

2 3/4 cups sugar
1 1/2 cups butter or 1 1/2 cups margarine, softened
1 teaspoon vanilla
1 teaspoon orange zest
6 eggs
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (8 ounce) carton sour cream
1 1/2 cups chopped fresh cranberries or 1 1/2 cups frozen cranberries (do not thaw)
1 cup sugar
1 tablespoon flour
1/2 cup half-and-half
1/2 cup butter
4 teaspoons light rum or 1/4 teaspoon rum extract

Steps:

  • Heat oven to 350 degrees.
  • Generously grease and lightly flour 12 cup fluted tube pan.
  • In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
  • Add vanilla and orange peel.
  • Add eggs 1 at a time, beating well after each addition.
  • In medium bowl, combine 3 cups flour, baking powder and salt.
  • Add alternately with sour cream, beating well after each addition.
  • Gently stir in cranberries.
  • Pour batter into greased and floured pan.
  • Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
  • Cool 15 minutes.
  • Remove from pan.
  • Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
  • Stir in half-and-half and 1/2 cup butter.
  • Cook over medium heat until thickened and bubbly, stirring constantly.
  • Remove from heat; stir in rum.
  • Serve warm sauce over cake.

Nutrition Facts : Calories 545.4, Fat 28.9, SaturatedFat 17.5, Cholesterol 141.3, Sodium 340.8, Carbohydrate 67.3, Fiber 1.1, Sugar 47.9, Protein 5.6

CRANBERRY-ORANGE POUND CAKE



Cranberry-Orange Pound Cake image

Cake mix and instant pudding mix speed the prep of this irresistibly rich crimson-studded pound cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 16

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, softened
1 to 2 teaspoons grated orange peel
4 eggs
1 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)
Powdered sugar, if desired
1 cup granulated sugar
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup orange juice
1/2 cup butter or margarine

Steps:

  • Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Spread in pan.
  • Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
  • In 1-quart saucepan, cook sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. Store cake loosely covered at room temperature and sauce covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 17 g, TransFat 0 g

ORANGE POUND CAKE



Orange Pound Cake image

I won a Grand Champion Ribbon at the Austin County Fair in Texas with this recipe. I garnished with orange slices around bottom of cake and orange zest on top for the contest. This is a truly good cake.

Provided by Sharon Whitley

Categories     Cakes

Time 1h10m

Number Of Ingredients 10

1 pkg duncan hines deluxe orange cake mix
1 pkg vanilla instant pudding (4 serving size)
1/3 c vegatable oil
1 c water
4 eggs
1 Tbsp orange zest (fresh or dried spice type)
GLAZE
2/3 c vanilla frosting
1/4 tsp orange flavoring
1/2 tsp orange zest

Steps:

  • 1. Preheat oven to 350. Generously grease and flour Bundt pan. Blend all ingredients in a large bowl; beat at medium speed for 2 minutes. Bake at 350. Cake is done when toothpick inserted in center comes out clean. (So not test by touching with finger. Crust will be darker than regular layer cake.)
  • 2. Cool in pan 25 minutes, then invert onto serving plate. Cool. Glaze when completely cool.
  • 3. Glaze: Place 2/3 cup Duncan Hines Vanilla frosting into small saucepan. Heat over medium heat, stirring constantly. Add flavoring and orange zest. Stir until well mixed. Pour glaze over cooled cake.

CRANBERRY ORANGE CREAM CHEESE POUND CAKE RECIPE - (3.9/5)



Cranberry Orange Cream Cheese Pound Cake Recipe - (3.9/5) image

Provided by cecelia26_

Number Of Ingredients 16

CAKE:
2 sticks unsalted butter, room temperature, 8 ounces
1 (8-ounce) package cream cheese, room temperature
1 1/2 cups sugar
Zest of 2 oranges
4 eggs
1 1/2 teaspoons pure vanilla extract
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
Dash of salt
2 cups cranberries, fresh or frozen, roughly chopped
ORANGE GLAZE:
1 1/2 cups confectioner's sugar
2 tablespoons melted butter
Zest of 1 orange
1/4 cup freshly squeezed orange juice

Steps:

  • Preheat oven to 350°F. Butter and flour two medium sized loaf pans (about 8x5x2.5 each), and set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, cream cheese, and sugar until creamy. When mixer is light in color and fluffy, add the zest. Set mixer to low and add in eggs, one at a time, incorporating well after each addition. Stir in vanilla. In a medium bowl, whisk together flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until just incorporated. Fold in cranberries. Divide batter evenly between your loaf pans. Place on a baking sheet, and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven. Place cakes on a wire rack to cool. After about 5 minutes, lay cakes on their sides, and allow to cool for another 5 minutes. Flip cakes onto their other sides and cool for another 5 minutes. Remove cakes from pans, and let cool on the wire rack. Drizzle with orange glaze while the cake is still warm. Serve warm or at room temperature. Orange Glaze: Whisk confectioners sugar, butter, orange zest and orange juice together in a small bowl. Add more juice or sugar to achieve the desired consistency.

RICOTTA ORANGE POUND CAKE



Ricotta Orange Pound Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h15m

Yield 6-8 servings

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups whole-milk ricotta cheese
1 1/2 cups plus 1 table spoon granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 orange, zested
2 tablespoons amaretto Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
  • Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
  • Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.

PINEAPPLE-ORANGE POUND CAKE RECIPE - (3.5/5)



Pineapple-Orange Pound Cake Recipe - (3.5/5) image

Provided by á-5343

Number Of Ingredients 7

1 pkg Duncan Hines® Moist Deluxe® Pineapple Supreme Cake Mix
1 (3.5 oz) pkg vanilla instant pudding and pie filling
4 large eggs
1 1/4 cups orange juice
1/3 cup vegetable oil
1 tbsp grated orange peel
1/3 cup granulated sugar

Steps:

  • 1.Preheat oven to 350°F. Grease and flour 10-inch Bundt pan. 2.Combine cake mix, pudding mix, eggs, 1 cup orange juice, oil and orange peel in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into prepared pan. 3.Bake 50 to 60 minutes or until toothpick inserted into center comes out clean. Cool 25 minutes in pan. Invert onto serving plate. Combine sugar and 1/4 cup orange juice in small saucepan. Simmer 3 minutes. Brush warm glaze on cake.

ORANGE CRANBERRY POUND CAKE WITH VANILLA GLAZE



Orange Cranberry Pound Cake with Vanilla Glaze image

For me, pound cake is both comforting and delicious. This buttery cake combines the tastes of both orange and cranberry and tops it off with a sweet vanilla glaze. - Angela Spengler, Clovis, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 12 servings.

Number Of Ingredients 16

1-1/4 cups butter, softened
2-3/4 cups sugar
5 large eggs
1 tablespoon grated orange zest
1 teaspoon orange extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup 2% milk
1/2 cup fresh or frozen cranberries, halved
1/2 cup chopped walnuts
GLAZE:
2 cups confectioners' sugar
1/3 cup butter, melted
2 teaspoons vanilla extract
2 to 3 tablespoons hot water

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and extract. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat just until combined. Fold in cranberries and walnuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine confectioners' sugar, butter, vanilla and enough water to achieve desired consistency. Drizzle over cake.

Nutrition Facts :

ORANGE POUND CAKE



Orange Pound Cake image

Orange juice and zest adds citrus brightness to rich, buttery poundcake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 loaves

Number Of Ingredients 11

1/2 pound (2 sticks) unsalted butter, room temperature, plus more for pans
3 cups all-purpose flour, plus more for pans
1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup plus 2 tablespoons orange juice
3/4 cup buttermilk
1 teaspoon pure vanilla extract
2 1/4 cups sugar
4 large eggs, room temperature
1/3 cup grated orange zest (about 6 oranges)
1 cup confectioners’ sugar, sifted

Steps:

  • Preheat oven to 350 degrees. Butter and flour two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans. Line bottoms with parchment or waxed paper. Sift together flour, baking powder, baking soda, and salt in a bowl; set aside. In another bowl, combine 1/4 cup orange juice, buttermilk, and vanilla; set aside.
  • Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Reduce mixer speed; add eggs, one at a time, combining well between each addition. Add orange zest; combine well. Add flour and buttermilk mixtures alternately to batter, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake until golden brown and a cake tester comes out clean, 50 minutes to 1 hour.
  • Meanwhile, combine remaining 1/4 cup orange juice and 1/4 cup sugar in a small saucepan. Cook over low heat until sugar dissolves. Cool cakes 10 minutes; transfer to a cooling rack over a baking tray. Spoon glaze over cakes; cool completely.
  • Whisk together confectioners sugar and remaining 2 tablespoons orange juice in a small bowl until smooth. Drizzle over the top of one cake, and serve. Wrap other cake in plastic, and store in the refrigerator until needed.

ORANGE-CRANBERRY POUND CAKE



Orange-Cranberry Pound Cake image

Start a weekend morning with this exquisitely rich and pretty pound cake, with delicate orange and tangy cranberry flavors.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 3h

Yield 16

Number Of Ingredients 11

3/4 cup butter, softened
3/4 cup granulated sugar
3 eggs
2 tablespoons orange juice
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sweetened dried cranberries
1 tablespoon grated orange peel
2 tablespoons coarse or granulated sugar

Steps:

  • Heat oven to 350°F. Grease and flour 9x5-inch loaf pan. In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice and vanilla; beat 30 seconds or until well blended.
  • Add flour, baking powder and salt; beat on low speed 30 seconds or just until blended. With spoon, fold in cranberries and orange peel. Spoon batter into pan. Sprinkle with coarse sugar.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 15 g, TransFat 1/2 g

RICOTTA ORANGE POUND CAKE WITH STRAWBERRIES



Ricotta Orange Pound Cake with Strawberries image

Provided by Giada De Laurentiis

Categories     dessert

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons Amaretto
Powdered sugar, for dusting
1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
  • Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
  • Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
  • To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

BAREFOOT CONTESSA'S ORANGE POUND CAKE



Barefoot Contessa's Orange Pound Cake image

Make and share this Barefoot Contessa's Orange Pound Cake recipe from Food.com.

Provided by riffraff

Categories     Breakfast

Time 1h5m

Yield 2 loaves

Number Of Ingredients 11

1/2 lb unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350°.
  • Butter and flour 2 loaf pans.
  • Cream butter and 2 cups of sugar in a bowl.
  • Mix in eggs, one at a time; add zest.
  • Sift flour, baking powder, baking soda and salt together.
  • In another bowl mix 1/4 cup orange juice, buttermilk and vanilla.
  • Add flour and buttermilk mixture aternately to the batter, beginning and ending with flour.
  • Divide between 2 pans and smooth the tops.
  • Bake for 45 minutes or until tester comes out clean.
  • Cool for 10 minutes.
  • Make syrup while cake is baking.
  • Syrup consists of remaining 1/2 cup sugar and 1/2 cup orange juice.
  • Cooks these two together over low heat till the sugar is desolved.
  • Spoon over cakes and then allow them to cool completely.
  • You may glaze these cakes (after cooling) with a simple glaze but I don't usually.

PINEAPPLE ORANGE POUND CAKE



Pineapple Orange Pound Cake image

I use Duncan Hines pineapple supreme cake mix..orange is good as well..of course, that changes the name...

Provided by grandma2969

Categories     Dessert

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 8

19 1/4 ounces supreme pineapple cake mix
3 ounces vanilla instant pudding mix
4 large eggs
1 cup orange juice
1/3 cup vegetable oil
1 tablespoon orange zest
1/3 cup granulated sugar
1/4 cup orange juice

Steps:

  • Preheat oven to 350*.Grease and flour 10" bundt pan -- set aside.
  • FOR CAKE:.
  • combine cake mix, pudding mix, eggs, 1 cup orange juice, oil and orange peel in large bowl.
  • Beat at medium speed with electric mixer for 2 minutes.
  • Pour into pan.
  • Bake at 350* for 50-60 minutes or until toothpick inserted near the center comes out clean.
  • Cool 25 minutes in pan.
  • Invert onto serving plate.
  • FOR GLAZE:.
  • Combine sugar and 1/4 cup orange juice in small pan --
  • Simmer 3 minutes.
  • Brush warm glaze over cake.

Nutrition Facts : Calories 138.2, Fat 7.8, SaturatedFat 1.3, Cholesterol 70.5, Sodium 125.6, Carbohydrate 15.1, Fiber 0.1, Sugar 14.4, Protein 2.3

ORANGE-PECAN-SPICE POUND CAKE



Orange-Pecan-Spice Pound Cake image

This cake is from Southern Living's December 2002 issue. It would be a fabulous addition to a dessert buffet.

Provided by SharleneW

Categories     Dessert

Time 1h55m

Yield 1 10inch tube cake, 10-12 serving(s)

Number Of Ingredients 20

2 cups finely chopped pecans, toasted and divided
1 lb butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
3/4 cup milk
2 tablespoons grated orange rind
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon orange extract
1/2 teaspoon ground cloves
1 large orange
1 cup sugar
1 cup pecan halves
3 tablespoons light corn syrup
vegetable oil cooking spray

Steps:

  • Sprinkle 1 1/4 cups finely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (The food processor is great for chopping those nuts!)
  • (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside. Preheat oven to 300°F.
  • Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
  • Add eggs, 1 at a time; beating until blended after each addition.
  • Combine flour, salt and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture.
  • Beat at low speed until blended after each addition.
  • Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients.
  • Spoon batter evenly into prepared pan.
  • Bake at 300°F for about 1 1/2 hours or until wooden pick inserted in center comes out clean.
  • While cake is baking, prepare Orange Syrup (see below).
  • Cool in pan on wire rack for 20 minutes.
  • Remove cake from pan; invert cake, pecan crust-side-up onto a wire rack.
  • While cake is cooling, bake Glazed Pecan Halves (see below).
  • Brush top and sides of pound cake gently several times with hot Orange Syrup, using a pastry brush and allowing cake to absorb the Orange Syrup after each brushing. (Do not pour syrup over the cake).
  • Let cake cool completely on wire rack.
  • Arrange Glazed Pecan Halves around top of cake, if desired, or place on each piece as they are served.
  • For Orange Syrup: Remove rind from orange with a vegetable peeler, being careful not to get the bitter white pith.
  • Set orange rind aside.
  • Squeeze orange to get 1/2 cup juice.
  • Combine orange rind, juice and sugar in a small saucepan and cook over low heat, stirring until sugar dissolves.
  • Bring mixture to a boil over medium high heat, and boil 2 minutes.
  • Makes about 1 cup.
  • For Glazed Pecan Halves: Combine pecan halves and corn syrup, stirring ot coat pecans.
  • Line a 15- x 10-inch jellyroll pan with parchment paper; coat with cooking spray.
  • Arrange pecan halves in an even layer in a pan.
  • Bake at 350°F for 12 minutes; stir using a rubber spatula.
  • Remove from oven, stir, arrange in an even layer on wax paper and let cool completely.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #5-ingredients-or-less     #desserts     #easy     #cakes     #dietary     #number-of-servings     #3-steps-or-less

Related Topics