POUND-CAKE-1(D) USENET Cookbook POUND-CAKE-1(D)
ORANGE POUND CAKE
POUND-CAKE-1 - A luscious orange-flavored pound cake
Absolutely the best cake I have ever eaten! I got the recipe
from the mother of a friend. I think Don's mom got the
recipe off the back of a sugar box.
INGREDIENTS (1 cake)
1 lb butter
1 lb powdered sugar
2 Tbsp grated orange rind
6 large eggs
3 1/2 cups
sifted all purpose flour
1/2 tsp mace
1/4 tsp salt
1/4 cup orange juice
1 cup apricot jam, strained
2 Tbsp shredded orange peel
PROCEDURE
(1) Preheat oven to 350 deg. F.
(2) Cream butter until light and fluffy. Gradually add
sifted sugar and rind. Cream thoroughly. Add
eggs, one at a time, mixing well after each addi-
tion.
(3) Sift the flour before measuring, then combine the
dry ingredients. Sift.
(4) Gradually add sifted dry ingredients to butter
mixture. Add orange juice and combine thoroughly.
(5) Turn into buttered and floured 10-inch tube pan.
Bake at 350 deg. F for 50-60 minutes or until
toothpick inserted in center comes out clean and
cake is golden brown. Cool for 5 minutes.
(6) Turn into wire rack and cool thoroughly. Brush
with jam and top with orange peel.
NOTES
If you try to make a pound cake with margarine or shortening
you will end up with a tasteless mess. Butter is the major
taste in a pound cake; even if it weren't, butter and marga-
rine have different properties in baking, and this recipe is
adjusted for butter.
Don't make this cake if you don't have an electric mixer or
very strong wrists. I figure I spend nearly half an hour
beating butter and such when I make this cake. Also, this
cake is easier to handle if you have a tube pan that comes
apart into two pieces.
RATING
Difficulty: easy to moderate. Time: 30-40 minutes prepara-
tion, 1 hour baking. Precision: measure the ingredients.
CONTRIBUTOR
Liz Sommers
The Soup Kitchen, Edison NJ
caip!unirot!mamaliz
Path: decwrl!recipes
From: jeff@rtech.uucp (Jeff Lichtman)
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Subject: RECIPE: Cream cheese pound cake
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Date: 17 Apr 87 05:42:31 GMT
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