Sunday, January 19, 2014

Fresh Orange Pound Cake

Today I have a citrus infused cake recipe to share. Right now Walmart is having a in store Citrus Event and the focus is on Navel Oranges! Walmart asked me to pick up some oranges and share a creative recipe using the fruit. 

I chose to make a Fresh Orange Pound Cake made with freshly squeezed orange juice, orange zest and buttermilk. I love baking with buttermilk, so I had a feeling this pound cake would be fabulous.

The sweetness of the oranges along with the tang from the buttermilk makes a perfect combination. This tasty pound cake has three orange infused layers. Fresh orange juice as well as orange zest is added into the batter, tangy orange syrup is spooned over the cake after it's baked, and finally a sweet orange glaze finishes off this pound cake. 

The orange syrup is a must as it gives this pound cake it's moist and orange flavor. I will definitely be making this again. 





Fresh Orange Pound Cake

2 - sticks unsalted butter, at room temperature
2 - cups granulated sugar
4 - extra-large eggs, at room temperature
3 - tablespoon orange zest
3 - cups all-purpose flour, sifted
1/2 - teaspoon baking powder
1/2 - teaspoon baking soda
1 - teaspoon kosher salt
1/4 - cup freshly squeezed orange juice
3/4 - cup buttermilk, at room temperature
1 - teaspoon pure vanilla extract 

Orange Syrup:
1/2- cup sugar

1/2 - cup fresh orange juice

Glaze: 
1 - cup confectioners' sugar, sifted
1 1/2 - tablespoons freshly squeezed orange juice

Heat the oven to 350 degrees. Grease and flour a bundt pan or tube pan. In a large bowl cream the butter and 2 cups of granulated sugar using an electric mixer or a kitchen aid stand mixer (using 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, add the orange zest. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. 

Add the flour and buttermilk mixture alternately to the batter, beginning and ending with the flour. Add the batter to the prepared pan and smooth the top. Bake for 45 minutes to 1 hour or until a cake tester comes out clean. 

While the cake bakes prepare the orange syrup. Cook 1/2 cup of granulated sugar with 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. Remove syrup from the heat and set aside. 

When the cake is done, let it cool for 10 minutes. Remove cake from pan and invert onto a baking rack set over a tray or plate. Spoon the orange syrup over the cake and allow the cake 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 the pound cake and allow the glaze to dry.

Cook's Note:  Two 8 x 4 x 2 1/2-inch loaf pans can be used in place of bundt or tube pan.  

Adapted From: Ina Garten


 
 
Did you know that Walmart has a 100% Fresh Produce Guarantee. What exactly does this mean? Well, if you’re not completely satisfied with your produce purchase, just bring back your receipt to customer service and Walmart will give you a full refund no questions asked and no need to bring back the fruit or produce in question.
 

I hope you'll stop by your local Walmart and pick up some Naval Oranges and make this wonderful pound cake, because it's totally worth it.

 
For more great recipes check out the Recipe Index at Mommy's Kitchen. 
 
 
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8 comments:

Colleen said... #

I already have oranges on my grocery list so will add a couple more cause I will be making this cake this week. It looks and sounds so good.
What a great cake to take to a church function or pot luck.
Thank you
ColleenB.
Texas

Saundra @ Famished Fish said... #

I absolutely have to make this...craving oranges and maybe some almonds in there....

jenne michael said... #

What about the syrup? How do you make it? I don't see instructions for that part (but then, with the day I'm having, I could have missed it...)

Tina Butler said... #

@jenne michael, You need to read the entire recipe and directions. Here is the part about the syrup:

While the cake bakes, 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. Remove syrup from the heat and set aside.

When the cake is done, let it cool for 10 minutes. Remove cake from pan and invert onto a baking rack set over a tray or plate. Spoon the orange syrup over the cake and allow the cake to cool completely.

TR Kelly said... #

YOU SOOOO ROCK!!! This is such a refreshing idea for a yummy week night desert. Thank you a lot.

Tina Butler said... #

I added the orange syrup in the ingredients listing, so there is no confusion. Before it was just listed in the directions like it was in the original recipe. I think it was confusing a few people, so this should be a bit easier.

jenne michael said... #

Thanks for listing it in the ingredients list now Tina! I am not surprised that it was just me missing it in the recipe as it was written...Derp!

Tina Butler said... #

The recipe is from food networks Ina Garten, but you are right it was a bit confusing. Hopefully adding the syrup part will help