Pound Cake L’Orange

Bramble has gotten a taste for comforts that he does not quite deserve…

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I believe that is guilt in his eyes, but it’s my fault for introducing him to the conforts of duvets in the first place.

He is a menace to all things linen.

It’s cold and snowing here, and I know back home they are buried in 30+ inches of snow in the Bay State; so why not bake some cake? And not just any cake but a delicious orange flavored pound cake?!

The recipe for the cake base comes from The New Whole Foods Encyclopedia, by Rebecca Wood. It’s an excellent resource for all things food. In the book it is a lavender pound cake, but lavender is more suited for summer in my opinion, so I decided to go with orange. Oranges are in season in winter, or I assume that’s why you get baskets of them every Christmas… oh HoneyBells how I missed you this year.

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Maybe this will help brighten up your winter blues.. it certainly helped ease my crankiness.

You’ll want to start by preheating your oven to 350°F and most people say to grease the pan first, but I always end up doing it last minute. It works best in a loaf pan, if you’d like to cut out parchment paper to line the pan you can.. but I think it’s a waste of time when butter will do.

Speaking of butter…

Cream one cup of unsalted butter with one cup of sugar.

After everything is creamy, add the zest of one orange, 1/2 teaspoon vanilla extract, and 1/2 teaspoon orange extract and mix.

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Add two eggs one at a time, mixing slowly until they are both worked in.

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For the dry ingredients you’ll need 1 1/4 cups of flour, and a 1/4 teaspoon of salt. stir them together and split the amount in half.

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PINK SALT!

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Add the first half of the dry ingredients and stir, once it’s blended add 1/4 cup of milk creating a “wet batter” in the words of Ms. Wood. Then throw in the other half.

The batter is seriously thick, the first time I made this I freaked out thinking I had done something terribly wrong. But, it turns out just fine.

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As a final touch take a two tablespoons of sugar (or one if your trying to be responsible) and sprinkle is over the top of the batter. The sugar will form a crust/glaze over the top of the cake.

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The cake is done when the sugar on top beings to brown and crack, check it at the 30 minute mark, but the cake can take up to 45 minutes.

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Let it cool for about 20 minutes, slice and enjoy. I have no photos of it sliced, this was a multi-purposed cake – entertaining you guys, and feeding hungry French hippies.

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My oven is uneven.

If you start to get stir crazy snowed in this weekend, may I suggest a cocktail? We enjoyed some French 75’s made by Java, they will get you hammered enough to forget about Nemo.

Okay, here’s full ingredient list.

1 cup butter

1 cup + 1-2 tablespoons sugar

Zest from 1 orange

1/2 teaspoon vanilla extract

1/2 teaspoon orange extract

2 large eggs

1 1/4 cups flour

1/4 teaspoon salt

Heat your oven to 350°F and grease a loaf pan with butter. Cream the butter and sugar together until well blended. In a separate bowl add the flour and salt.  Add zest and extracts and mix. Add eggs one at a time incorporating them into the batter. After the eggs mix in half the dry ingredients then add the 1/4 cup of milk. This will create a smooth batter. Add the remainder of the flour to create a thick batter. Smooth is out into the pan, sprinkle the extra tablespoons of sugar over the top before placing into the oven. This will take 30 to 45 minutes to bake, until the top has browned and the sugar crust has begun to crack.

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One thought on “Pound Cake L’Orange

  1. Pingback: Friday Night Cocktail…French 75 (with crushed hail stones) «

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