Does anyone have a recipe for a orange pound cake?

Answer 1

Orange Pound Cake with Orange-Caramel Sauce
This pound cake is made with a mere fraction of the butter and sugar called
for in the traditional high-calorie classic. The Orange-Caramel Sauce
provides even more flavor punch for the bite. Low-fat
Source: Ladies' Home Journal

Vegetable cooking spray
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large orange
1 cup sugar
1/2 cup buttermilk or sour milk*, at room temperature
1/2 teaspoon vanilla extract
1/4 cup butter, softened (no substitutes)
1 large egg
2 large egg whites
--------------------
ORANGE-CARAMEL SAUCE
2 tablespoons water
1/4 cup sugar



1. Heat oven to 350 degrees F. Lightly coat a 9x5-inch loaf pan with
vegetable cooking spray. Sift together flour, salt, baking powder and baking
soda in a medium bowl; set aside.
2. With vegetable peeler remove peel from orange; coarsely chop. Cut orange
in half and squeeze 1/2 cup juice. Process the 1 cup sugar and the orange
peel in a food processor, pulsing until peel is finely chopped. Combine
buttermilk, 1/4 cup of the orange juice and vanilla in a small glass
measuring cup. (Reserve remaining juice for caramel sauce.)
3. Beat butter and orange-sugar mixture in a large mixer bowl on medium-high
speed until combined. Beat in egg and egg whites, one at a time, beating
well after each addition. Reduce speed to low and gradually add flour
mixture alternately with buttermilk mixture, beginning and ending with flour
mixture.
4. Spoon batter into prepared pan. Bake 35 to 40 minutes, until a toothpick
inserted in center comes out clean. Cool in pan on wire rack 15 minutes.
Invert cake and remove pan; invert again and cool completely.
5. Make Orange-Caramel Sauce: Meanwhile, combine water and the 1/4 cup sugar
in a small saucepan; stir with a wooden spoon until sugar is moistened.
Bring to simmer over medium-low heat; cover and simmer 2 to 3 minutes or
until sugar dissolves. Uncover and cook 5 to 6 minutes, until sugar turns
amber. Remove from heat and slowly stir in reserved orange juice (mixture
will bubble vigorously). Return to heat and cook, stirring, until sugar
dissolves. Cool; serve with cake. Makes 12 servings.
6. *Note: To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or
vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid;
stir. Let the mixture stand for 5 minutes before using it in a recipe.


Pineapple-Orange Pound Cake

1 pkg. Pineapple cake mix (2 layer)
1 small package vanilla instant pudding
4 large eggs
1 1/4 c. orange juice; divided usage
1/3 c. veg. oil
1 tbsp. grated orange peel
1/3 c. granulated sugar

Preheat oven to 350. Grease and flour a 10 inch bundt pan. Combine
cake mix, eggs, 1 cup of orange juice, oil and orange peel in a large
bowl. Beat at medium speed with electric mixer for 2 minutes. Pour
into prepared pan.

Bake 50 to 60 minutes or until toothpick inserted into center comes
out clean. Cool 25 minutes in pan. Invert onto serving plate.
Combine sugar and 1/4 c. orange juice in small saucepan. Simmer 3
minutes. Brush warm glaze on cake.



Orange-Rosemary Pound Cake
Prep Time: 30 minutes


Ingredients

1 cup butter (no substitutes)
5 eggs
2 cups sifted cake flour
1 teaspoon baking powder
1 cup sugar
1/4 cup honey
1 tablespoon snipped fresh rosemary or 1 teaspoon
dried rosemary, crushed
1-1/2 teaspoons orange flower water or 1/4 teaspoon
orange extract
1-1/4 teaspoons finely shredded orange peel
1-1/2 teaspoons orange juice
2/3 cup sifted powdered sugar
2 teaspoons orange juice
Fresh rosemary sprigs (optional)

Directions:

1. Allow butter and eggs to stand at room temperature
for 30 minutes. Grease and lightly flour two
8x4x2-inch loaf pans. Combine flour and baking powder.
Set aside.
2. In a large mixing bowl beat butter with an electric
mixer on medium to high speed for 30 seconds or until
softened. Gradually add sugar, 2 tablespoons at a
time, beating on medium speed about 6 minutes or until
very light and fluffy. Beat in honey. Add eggs, one at
a time, beating on low to medium speed for 1 minute
after each addition and scraping bowl frequently.
(Batter may look slightly curdled.) Gradually add
flour mixture, beating on low speed just until
combined. Gently stir in snipped or crushed rosemary,
orange flower water or extract, orange peel, and 1-1/2
teaspoons orange juice.
3. Pour batter into prepared pans. Bake in a 325
degree F oven about 45 minutes or until wooden
toothpick inserted in centers comes out clean. Cool in
pans for 10 minutes. Remove from pans, and cool on
wire racks.
4. For glaze, stir together powdered sugar and 2
teaspoons orange juice. Drizzle over cakes. If
desired, top with rosemary sprigs. Makes 2 loaves (20
servings).
Make-Ahead Tip: Prepare cakes as directed, except do
not glaze. Place in a freezer container, and freeze
for up to 3 months. To serve, thaw at room
temperature. Glaze as directed above.


Orange Crush Pound Cake

2 sticks butter, room temperature
1/2 cup shortening
2 3/4 cups sugar
5 eggs
1 cup Orange Crush or other carbonated orange drink
3 cups cake flour
1/2 teaspoon salt
1 tablespoon orange flavoring
1 teaspoon vanilla extract
Icing (recipe below)

1. Preheat oven to 350 degrees (See Note). Grease and flour a tube
pan.

2. Cream butter, shortening and sugar until fluffy. Add eggs one at
a time,
beating well after each addition.

3. In a second bowl, sift flour and salt together. Add dry
ingredients to
butter mixture, alternately with orange drink. Add flavorings. Pour
batter
into tube pan and bake for 1 hour and 10 minutes or until cake is
golden
brown.

4. Cool cake in pan about 10 minutes. Remove from pan and let cake
cool
completely on wire rack. Frost cake with icing.

Note: Some cooks prefer the softer crust of a pound cake baked in an
oven
that is not preheated. If oven is not preheated, the baking time may
vary
slightly.

Icing

1/2 stick butter, softened
18-ounce package cream cheese,softened
1 box 10x confectioners' sugar
1 teaspoon orange flavoring

Cream butter and cream cheese in mixer, gradually add sugar. Add
flavoring
and combine well.

Answer 2

Buttery Orange Pound Cake

Ingredients:
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 3/4 cups granulated sugar
6 large eggs
2 tablespoons orange juice
1 tablespoon grated orange zest
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt

For Glaze:
1/2 cup granulated sugar (minus 1 tbsp.)
1 tbsp. vanilla-sugar
1/2 cup orange juice
2 tsp. grated orange zest

Instructions:
Preheat oven to 325°F. Butter and flour a 12-cup bundt pan.

Using an electric mixer, beat 1 1/4 cups butter in large bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time, then orange juice, orange peel and vanilla. Add flour and salt and beat just until blended.

Transfer batter to prepared pan. Bake cake in preheated 325°F oven until golden and tester inserted near center comes out clean, about 1 hour 5 minutes.

Cool cake in pan on rack 10 minutes. Invert cake onto rack and cool completely.

To Prepare Glaze:
Measure sugar and take out 1 tbsp. regular sugar and replace with 1 tbsp. vanilla-sugar.

Stir sugar, orange juice and grated orange zest together in a small, heavy saucepan. Bring to a boil and stir constantly for about 6 minutes until thick and syrupy. There should be about half as much liquid as when you started, and the glaze will look thick once most of the orange juice has cooked off. Remove glaze from heat, set aside.

Place pound cake onto a serving plate and drizzle with glaze.

I like to figure out how many pieces the cake will be cut into, then drizzle thick stripes of glaze over the cake, so each piece will have a line of glaze down the middle. Let cool completely, cut and serve.

Note: Cake can be made 1 day ahead. Wrap in plastic wrap or aluminum foil and store at room temperature.

Makes 12 servings.

Answer 3

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-1/2 cups granulated sugar
1-1/2 tsp. vanilla (add 1 tsp. orange flavor)
4 eggs
2 cups sifted cake flour
1-1/2 tsp. CALUMET Baking Powder
2 tsp. powdered sugar



PREHEAT oven to 325°F. Beat cream cheese, butter, granulated sugar and vanilla (and orange flavor) in large bowl with electric mixer on medium speed until well blended.
ADD eggs, 1 at a time, mixing well after each addition. Gradually add flour and baking powder, mixing on low speed until blended. Pour into greased and floured 9x5-inch loaf pan.
BAKE 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar just before serving.




KRAFT KITCHENS TIPS


Size-Wise
An occasional dessert can be part of a balanced diet, but remember to keep tabs on portions.

Variation
Prepare as directed, substituting 10-inch tube pan for the loaf pan.

Answer 4

Orange pound cake with orange juice and yogurt.
INGREDIENTS:
6 eggs, separated
1/4 teaspoon cream of tartar
2 cups granulated sugar
1 cup butter, room temperature
1 tablespoon finely grated orange peel
2 tablespoons orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup orange yogurt
PREPARATION:
Beat egg whites with cream of tartar and 1/2 cup sugar until stiff peaks form. In a mixing bowl, cream butter with remaining 1 1/2 cups sugar until light and fluffy. Beat in egg yolks, one at a time, beating well after each addition.
Blend in orange peel and juice. Into another bowl or onto waxed paper, sift together the flour, baking soda, and salt. Stir dry ingredients into the creamed mixture alternately with the yogurt. Blend well. Fold in egg whites. Bake in a greased and floured cake tin at 350° for 50 to 55 minutes, or until a wooden pick or cake tester inserted in centre comes out clean. Cool in the pan for 10 minutes then turn out onto a rack to cool completely. Sprinkle with confectioners' sugar or glaze as desired.

Answer 5

Rich Orange Cake

INGREDIENTS
1/2 cup butter
3/4 cup white sugar
2 tablespoons grated orange zest
2 egg yolks
1 cup self-rising flour
1/2 cup fresh orange juice
2 egg whites
1 pinch salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.
Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.
In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.

Answer 6

orange pound cake

2cups all purpose flour
3/4tsp baking powder
1/4 tsp salt
1 1/2 cups (3 sticks) butter softened
2 cups granulated sugar
1tsp vanilla
5 large eggs separated
1/3 cup of milk
3 tsp orange juice
2 tbsp grated orange zest


preheat to 350*

grease and flour 9 inch bundt pan
sift the flour, baking powder, and salt into a bowl

beat butter, sugar and vanilla together at meduim speed until fluffy and light, add egg yolks one at a time blending in after each addition. with mixer at low speed at flour mixture and milk alternatly. add the orange juice and orange zest.

At high speed beat egg whites to stiff peaks.
with a rubber spatula fold in egg whites.

pour batter into bundt pan and bake for 55-65 minutes or till tooth pick inserted comes out clean. loosen cake from pan by running knife around edges. cool cake for 15 minutes and then turn cake out of pan.
add you favorite icing if desired

Enjoy

Answer 7

PLAIN ORANGE POUND CAKE

2 c. flour
1 1/2 tsp. baking powder
1/2 c. shortening
1 tbsp. grated orange rind
1 1/4 c. sugar
1/2 tsp. salt
1/2 c. fresh orange juice
2 eggs

Mix dry ingredients. Add shortening, orange juice and rind. Beat 2 minutes. Add eggs and beat 2 minutes. Pour into loaf pan, lined with wax paper. Bake in 350 degree oven for 1 hour.
When warm, glaze with: 2 tbsp. orange juice 1 tbsp. grated orange rind

Mix.



Orange pound cake with orange juice and yogurt.
INGREDIENTS:
6 eggs, separated
1/4 teaspoon cream of tartar
2 cups granulated sugar
1 cup butter, room temperature
1 tablespoon finely grated orange peel
2 tablespoons orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup orange yogurt
PREPARATION:
Beat egg whites with cream of tartar and 1/2 cup sugar until stiff peaks form. In a mixing bowl, cream butter with remaining 1 1/2 cups sugar until light and fluffy. Beat in egg yolks, one at a time, beating well after each addition. Blend in orange peel and juice. Into another bowl or onto waxed paper, sift together the flour, baking soda, and salt. Stir dry ingredients into the creamed mixture alternately with the yogurt. Blend well. Fold in egg whites. Bake in a greased and floured 12-cup bundt pan at 350° for 50 to 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in the pan for 10 minutes then turn out onto a rack to cool completely. Sprinkle with confectioners' sugar or glaze as desired

Answer 8

1 3/4 cups (3 1/2 sticks) unsalted butter, softened
2 3/4 cups sugar
8 eggs
1 teaspoon orange extract
2 teaspoons grated Orange rind
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup fresh orange juice (from 3 oranges)

Drizzle:
3/4 cup confectioners sugar
1 tablespoon orange juice plus 1 teaspoon water

1. Heat oven t 350 degrees. Butter and flour 10-inch tube pan. Tap out excess flour.
2. Beat butter in bowl until creamy. Gradually beat in sugar until fluffy, scraping down bowl. Add eggs, one at a time. Beat in extract and rind.
3. Combine flour, baking powder and salt in small bowl. Gradually beat into butter mixture on medium speed, alternating with orange juice. Beat 2 minutes, scraping sown bowl occasionally, until thick and creamy. Pour into prepared pan.
4. Bake at 350 degrees for 35 minutes. Lower heat to 300 degrees. Bake 45 to 50 minutes or until toothpick comes out clean. Cool in pan on rack for 15 minutes; turn cake out on rack; cool completely.
5. DRIZZLE: In a bowl, whisk confectioners sugar an thinned juice until smooth. Drizzle over cooled cake. Let dry before slicing.

Answer 9

Check out the link below.
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
http://tinyurl.com/2akppm