ORANGE POUND CAKE
Make and share this Orange Pound Cake recipe from Food.com.
Provided by pattikay in L.A.
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F; butter and flour a 10-inch bundt pan.
- With an electric mixer, cream the butter and sugar.
- Beat in the orange extract and the eggs.
- Add 2 cups of the flour and beat well.
- Add the orange juice and beat.
- In a separate bowl, or measuring cup, stir the baking powder into the remaining 2 cups flour.
- Add to the batter and beat well.
- 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.
- Cool the cake in the pan on a rack for 10 minutes.
- Invert onto a serving plate, leaving the pan on top so the cake holds its shape.
- Cool for another 10-20 minutes.
- Meanwhile, prepare the glaze.
- 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.
- Spread the glaze over the cake with a pastry brush while the cake is still warm or drizzle it on in a lacy pattern.
Nutrition Facts : Calories 539.8, Fat 25.1, SaturatedFat 15.2, Cholesterol 130.8, Sodium 76.5, Carbohydrate 74, Fiber 0.9, Sugar 49.5, Protein 5.9
ORANGE POPPY-SEED POUND CAKE (LIGHTEN-UP RECIPE)
Found this recipe in the 1/14/08 issue of Womans World magazine. This sounds delicious! Posting for safe keeping. It says this is a lighten-up recipe and less than half the calories and 2/3 less fat than the classic version.
Provided by KaraRN
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 8 1/2 x 4 1/2 x 2 1/2" loaf pan.
- Combine flour, baking powder, soda and salt; reserve.
- On medium speed beat granulated sugar, oil and egg whites until blended. On low, beat in poppy seeds, 1 1/2 t zest and flour mixture.
- Beat in 3/4 c milk until smooth.
- Pour batter into pan.
- Bake 50 minutes or until toothpick inserted into center comes out clean.
- Cool 10 minutes. Remove from pan; cool completely on rack.
- Whisk confectioners' sugar with remaining 2 t of milk and 1/2 t zest; pour over cake.
- Garnish with orange zest strips, if desired.
ORANGE POPPY SEED CAKE
Juice and grated zest from two oranges give this moist and tender cake a fresh and intoxicating orange flavor.
Provided by Allrecipes Member
Time 55m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Line a 8x4-inch loaf pan with baking paper.
- Beat cream cheese and cup SPLENDA® Granulated Sweetener together until smooth. Add eggs one at a time, beating well after the addition of each one. Add orange rind, cup orange juice, flour and poppy seeds.
- Spoon mixture into pan.
- Bake 40 minutes or until cooked. Remove from oven.
- Combine remaining orange juice and SPLENDA® Granulated Sweetener and pour over cake. Let stand for 10 minutes before removing from pan.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 16.1 g, Cholesterol 52.5 mg, Fat 3.9 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 247.7 mg, Sugar 3 g
ALMOND POPPY SEED POUND CAKE
This recipe is very moist and tastes very good with warm milk or tea. It started out as a Williams-Sonoma recipe but I changed it to fit my taste.
Provided by Mommaduck 2
Categories Dessert
Time 1h40m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F Lightly grease a 8 1/2 by 4 1/2 loaf pan.
- In a bowl, mix the flour, baking soda, and salt and set aside.
- In another bowl beat together the butter, sugar, vanilla, and almond extract until light and fluffy. Add the eggs one at a time beating well after each addition, until just blended.
- Sprinkle half the four mixture into the egg mixture and stir until just incorporated. Stir in the sour cream, then sprinkle in the rest of the flour mixture.
- Add the Poppy filling until just incorporated.
- Pour the batter into prepared pan and tap. Bake until toothpick inserted in the middle comes out clean, about 70 minutes, or longer if using a metal pan. Let cool 15 minutes.
- Run a knife around the inside of the pan, invert the cake onto a wire rack, and lift off the pan.
- Serve warm or at room temperature.
Nutrition Facts : Calories 433.9, Fat 23, SaturatedFat 13.4, Cholesterol 105, Sodium 270.8, Carbohydrate 52, Fiber 0.6, Sugar 25.3, Protein 5.3
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