The winner of my GIVEAWAY is, actually there is a tie, Sydney from the Crepes of Wrath Food blog and Susan from mykitchenbysusan. I hope you both enjoy my favorite food magazine, Cuisine at home for one whole year! Thanks to everyone who left a comment and look for my next giveaway in a few weeks. I know it’s hard to believe but we actually had snow here in Mesa the other day. I’m so worried about our trees and especially our citrus trees. We have two orange trees, one grapefruit, and one lemon tree. Before this last freeze we had, I decided to make this light and refreshing Glazed Orange Pound Cake. I can’t tell you how nice it is to walk outside your door, and just grab a fresh orange for cooking, and there is nothing like fresh squeezed orange juice for breakfast. I also use our lemons in a lot of cooking. The recipe for this luscious cake is from one of my other favorite cooking magazines, Fine Cooking. The smell of the fresh orange zest reminds me of driving to Florida from Illinois when I was a little girl. When we would get just inside the state of Florida, we would roll our windows down and smell the orange blossoms in the air. I will never forget that smell. I even bought orange blossom perfume when we went there. I wonder if they still sell it. Anyway to get back to this cake before I get to sentimental. You will need approximately 4 large oranges for the zest and to make 1 cup of juice. It’s really a simple recipe to make, the hardest part is juicing the oranges. Another trick I’ve just learned recently, is to line a bread pan with parchment paper, then it is so easy to remove from the pan. So wherever you are this time of year, here in Arizona, in a snowstorm in the Midwest, or smelling Orange blossoms in South Florida, make this wonderful Orange Pound Cake this weekend, and I promise it will brighten your day. Is there a certain smell or food that brings back wonderful memories of your childhood? Drop me a comment and share, I would love to know! Thanks for reading, and Congratulations to Sydney and Susan. Love, Stacey
Orange Pound Cake:
3/4 cup unsalted butter, softened;
4 medium navel oranges or enough to make 1 cup of juice
2 cups unbleached all-purpose flour
1-1/2 tsp baking powder
1/2 tsp. plus 1 pinch table salt
1-1/4 cups granulated sugar
3 large eggs
1 tsp pure vanilla extract
1-1/4 cup confectioners’ sugar
Position a rack in the center of the oven and heat the oven to 350 F. Butter a 9 x 5 loaf pan. Line the pan with parchment and then butter the parchment.
Finely grate enough zest from the oranges to yield 2 Tbs, and then squeeze the oranges to yield 1 cup strained juice. Set aside 1/4 cup juice for the glaze.
In a medium bowl, whisk the flour, baking powder, and 1/2 tsp. salt.
In a stand mixer fitted with the paddle attachment (or in a large bowl, using an electric hand mixer), beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time beating on medium speed until incorporated and scraping down the sides of the bowl as necessary. Add the vanilla and orange zest and beat until incorporated (the mixture may look curdled at this point). With the mixer on low, alternately add the flour mixture in 3 additions, and the remaining 3/4 cup orange juice in 2 additions, beginning and ending with the flour.
Scrape the batter into the prepared pan, smooth the top, then tap the pan on the counter a couple of times to pop any air pockets. Bake until a tester inserted in the center of the cake comes out clean, 45 minutes to 1 hour. I baked mine for 1 hour.
Let cake cool in its pan on a rack for 10 minutes, run a knife around the sides, then lift the parchment paper and set the warm cake on the rack over a large rimmed baking sheet with parchment paper. Using a toothpick, poke holes at 3/4-inch intervals in the top of the cake, stopping about three-quarters of the way down the cake.
In a medium bowl, whisk, the reserved 1/4 cup orange juice with the confectioners’ sugar and the pinch of salt until smooth.
Repeatedly brush the glaze evenly over the top and sides of the cake until you’ve used it all. Let the cake cool completely, about 1-1/2 hours, before slicing and serving. (Store the cake at room temperature, wrapped in plastic for up to 3 days.)