The Hubby loves orange anything and randomly sends me recipes to try. The latest was an orange pound cake from Seasons and Suppers.
I gave it a try, but as the one thing the Hubby loves more than orange anything, is chocolate orange anything I added dark, mini chocolate chips. I also found it a bit odd that there wasn’t any extract, of any flavour, in the batter. As I didn’t have orange extract, I added a teaspoon of brandy extract. I also added about 1/4 cup of orange juice to the batter.
The Hubby did mention it could have a bit more orange flavour, so next time I’ll use orange extract instead of the brandy. I also wasn’t a fan of the glaze, as it seemed to make the top soggy, and will use a glaze such as found in my lemon pound cake, subbing in orange juice instead of lemon.
- 3 large eggs at room temperature
- 1 cup granulated white sugar
- 1 tablespoon orange zest packed, from about 2 medium oranges
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon orange extract
- 1/2 cup mini chocolate chips
- 1/4 teaspoon
- 95 g heavy whipping cream
- 3 1/2 tablespoons butter melted and cooled
- 1/4 cup fresh squeeze orange juice
- 1 cup icing sugar also known as confectioners sugar
- 2-3 tablespoons orange juice
Orange Pound Cake
- Preheat oven to 325F (not fan-assisted), with rack in center of oven.
- Grease an 8 1/2 x 4-inch loaf pan and line with parchment paper, covering the bottom and long sides of the pan, overhanging the side edges by about an inch. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Melt butter and set aside to cool until needed.
- Set aside a hearty pinch of the orange zest (for garnishing) and finely mince the rest of the zest.
- Add room temperature eggs and sugar to a large bowl and beat together well until light and fluffy, about 2 minutes. Add orange zest and mix in briefly. Add cream and extract and beat the mixture well, another 1-2 minutes.
- With mixer on low speed, spoon in the flour mixture, mixing until well combined.
- Add the melted (but cooled) butter and mix in until well combined.
- Fold in the chocolate chips and pour batter into prepared loaf pan and smooth top.
- Sprinkle the reserved orange zest and a handful of chips on top of the batter.
- Set in oven for 30 minutes, rotate and bake for at least an additional 30 minutes. Bake until a skewer comes out clean. (In my natural gas oven this took 70 minutes.)
- Let cool completely.
- Add the orange juice to the icing sugar a tablespoon at a time until it reaches a proper drizzling consistency. You don't want it too runny as it will just run off the cake.
- Remove the pound cake from the pan and set on a sheet of parchment paper. Skewer the cake all over, sinking deep into the cake.
- Slowly pour the glaze over the cake.
- Set aside to set, then slice and serve!