How To make Orange Pound Cake
1 lb Butter
1 lb Sugar, powdered
2 T Orange rind, grated
6 lg Eggs
3 1/2 c Flour (all-purpose),
-sifted 1/2 t Mace
1/4 t Salt
1/4 c Orange juice
1 c Apricot jam, strained
2 T Orange peel, shredded
Preheat oven to 350 degrees F. 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 degrees F. for 50-60 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. NOTES: * A luscious orange-flavored pound cake -- Absolutely the best cake I have ever eaten! I got the recipe from the mother of a friend. I think Don's mom got the recipe off the back of a sugar box. * 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. : Difficulty: easy to moderate. : Time: 30-40 minutes preparation, 1 hour baking. : Precision: measure the ingredients. : Liz Sommers : The Soup Kitchen, Edison NJ : caip!unirot!mamaliz : Copyright (C) 1986 USENET Community Trust
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Making an Orange Cake - Dished #Shorts
On today's Dished #shorts we're making an Orange Cake
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Ingredients for making orange cake:
1 seedless sweet orange with skin
1/2 cup sugar
3 eggs
1/3 cup vegetable oil
2 cup flour
3 tsp baking powder
1/2 tsp salt
3/4 cup powdered sugar
juice of 1/2 an orange
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Orange Pound Cake | Tea Cake
Orange Pound Cake – This is the cake I knew when I started learning how to bake. This recipe has been following me for years. It was passed down from my aunt to my father and myself. I usually baked in a larger pan, a loaf pan is usually not enough. I love how beautiful this cake turned out in a loaf pan. The smell of the cake and the orange fragrant filled my entire house. This cake is good for layered cake, wedding cake, birthday cake, and many occasions you can think of. I hope you’re inspired to make this cake. Enjoy!
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Ingredients:
Pan size: 17.5 x 7.5 x 7.5cm
115g [1 cup] unsalted butter, softened
80g [¼ cup + 2 tbsp] fine sugar
2 large eggs***
1 tsp vanilla extract
Pinch of salt
120g [1 cup] cake flour
½ tsp baking powder
20g [1½ tbsp] orange juice
1 orange zest
***EGG SUBSTITUTE:
• 120g [½ cup] plain yogurt
• Add another ½ tsp baking powder to the dry ingredients and sift together.
Ingredients:
1. Preheat oven at 165°C/330°F.
2. Grate the orange skin for the zest. You can go for more zest, but I like to keep it minimal, it can be a little bitter.
3. In a large bowl, add softened butter and sugar. Mix on high speed until creamy, fluffy and pale. Scrape the bowl occasionally for even mixing.
4. Add in the eggs, one at a time. Mix until well combined.
[EGG SUBSTITUTE: add in the yogurt instead, and another ½ tsp baking powder to the dry ingredients and sift together]
5. Add in vanilla extract and salt, mix until well combined.
6. Sift in the dry ingredients: cake flour, baking powder. Fold in until combined.
7. Add in the orange juice and zest. Fold in to combine. To ensure mixing, switch to the electric mixer and mix just for a few seconds.
8. Transfer the batter into a prepared 17.5x7.5x7.5cm pan.
9. Bake at preheated oven at 165°C/330°F for 35-40 minutes or until the skewer comes out clean.
10. Let the cake cool before slicing.
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Sunset Magazine's Whole Orange Cake | Genius Recipes
In this spunky whole orange cake, you blitz fresh chunks of orange--skin, pith, and juicy flesh--in the food processor 'til only tiny flecks of skin remain. The cake is incredibly moist, with a flavor that’s marmalade-like but brighter. GET THE RECIPE ►►
Serves: 12
Prep time: 30 min
Cook time: 1 hrs
Ingredients
2 sticks (225g) unsalted butter, softened, plus more for the pan
1 1/4 cups (250g) sugar
3 large eggs
2 oranges (about 1 pound/450g), ends trimmed, then cut into chunks and seeds removed
2 1/2 cups (315g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder (see note)
1 1/2 cups (185g) confectioners’ sugar
2 tablespoons plus 1 teaspoon freshly squeezed orange juice, from half an orange
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Orange Pound Cake – Bruno Albouze
This one of kind orange pound cake and perhaps the best of its kind. Made with a mixture of poached cara cara oranges, oil and sour cream, it ensures a super moist crumb and a very pleasant and pronounce orange flavor.
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The best ever Orange Pound Cake.????????????
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup butter
3 cups granulated sugar
2 teaspoon pure vanilla extract
1/3 cup fresh orange zest
6 large eggs
1 cup fresh orange juice
1/2 cup milk or half and half
GLAZE
1 cup powder sugar
1/4 cup fresh orange juice
2 tablespoon fresh orange zest
Bake on 325 for 75 to 80 minutes ????
How to Make Giada's Ricotta Orange Pound Cake | Food Network
A delicate orange and almond pound cake is topped with fresh strawberries.
This video is part of Everyday Italian, hosted by Giada De Laurentiis.
Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. On Everyday Italian, Giada De Laurentiis shares updated versions of homey recipes from her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, dinner party or cozy date for two. Buon appetito!
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