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ORANGE POUND CAKE
serves 12 to 14
2 tablespoons grated
orange peel
1 cup fresh orange juice
1 3/4 cups sugar
1 cup butter
3 cups cake flour
1 teaspoon baking powder
3/4 teaspoon vanilla
1/2 teaspoon baking soda
4 eggs
For the candied oranges:
2 cups
water
3/4 cup sugar
2 large oranges (navel or tangelos)
Preheat oven to 350
degrees.
Grease and flour a 10 inch Bundt pan or tube pan.
Grate 2
tablespoons of orange peel and combine with 1 cup fresh orange juice.
In an
electric mixer, beat the sugar and butter until light and fluffy.
Add
remaining ingredients at low speed including orange peel and juice.
Spoon
batter into pan. Bake 50 to 55 minutes or until toothpick inserted in center
comes out clean. Cool cake in pan on wire rack for 10minutes.
Remove from
pan. Cool completely on rack. Transfer to a serving tray.
Note:
This
cake can also be baked in 2 8-inch by 4-inch loaf pans, or mini loaves cakes
pans. Baking time will vary, about 35 to 40 minutes for mini loaves.
Candied oranges:
Combine water and sugar in a 4 quart saucepan.
Bring to a boil. Wash and slice oranges across into 1/4-inch slices.
Add to syrup, and boil or medium-high heat until syrup starts to thicken,
about 15 minutes.
Cool syrup for 5 minutes, and carefully arrange orange
slices on top of cake.
Pour syrup over. Keeps for 2 to 3 days, covered, or
freeze for up to 1 month.
