kruizing with kikukat

Monday, November 16, 2015

Almost Barefoot Contessa: Orange Pound Cake

Last weekend was my birthday.  Another year closer to being really over the hill.  I can't believe how old I FEEL.

I spent my birthday on the west side.  The Help drove me and TheRents out for a Costco run.  We had lunch at The Blue Room.  I even made it in time to go to my favorite yarn store.  All in all, it was a great day.  But there was one thing missing:  birthday cake.

OllieMama keeps raving about the carrot cake at Costco, but I did not see any when I was there.  I saw some large red velvet cupcakes, but no carrot cake.  It didn't matter because I didn't feel like having carrot cake anyway. 

I came home from Kona, exhausted, but decided to make my own birthday cake.  I felt like something citrus-y so  I made orange pound cake.  I made a half recipe of the mini loaf pan version. . .only because I figured I'd be expected to share some.

This cake has been adapted from the Barefoot Contessa's recipe.  I leave out the orange zest, and I use large eggs, instead of extra-large eggs.  Because I usually use local navel oranges, the zest is not the perfect orange color found on supermarket oranges; it is a green-gold color, which, in spite of the added flavor, does NOT look appetizing in a cake.  I guess my inability to bring myself to pay the premium for extra-large eggs is why I just use large eggs. . .it's what I buy. The icing is also thicker with my recipe than with the original recipe.  I like the icing to slowly ooze down the sides, not run down in a thin shell.

 click on recipe title for printable recipe

     2 c butter, softened
     5 c sugar, divided per recipe instructions
     8 large eggs
     6 c flour
     1 tsp baking powder
     1 tsp baking soda
     2 tsp salt
     2 c orange juice, divided per recipe instructions
     1 1/2 c buttermilk
     2 tsp vanilla
     4 1/4 c powdered sugar
Preheat oven to 350 degrees.  Grease and flour 8 mini loaf pans or 4 4 x 8" loaf pans (or 4 mini loaf pans and 2 4 x 8" loaf pans).  Cut parchment paper to fit bottoms of pans.  In a medium bowl, sift together flour, baking powder, baking soda, and salt.  Set aside.  In a small saucepan, combine 1 c sugar and 1 c orange juice.  Set aside.  In a medium measuring cup, combine buttermilk, 1/2 c orange juice, and vanilla.  Set aside.  Cream butter and 4 cups sugar until light and fluffy.  Add eggs one at a time, beating well after each addition.  Add flour mixture alternately with buttermilk mixture, beginning and ending with flour mixture.  Divide mixture among pans.  If using mini loaf pans, use 4 level #10 dishers per pan.  Bake 42 minutes for mini loaf pans or 55 minutes for 4 x 8" loaf pans.  While cakes are baking, heat orange juice & sugar mixture until sugar dissolves.  Set aside.  Let cakes cool 10 minutes in pan.  Remove loaves to wire rack set over a shallow pan.  Pour warm syrup evenly over each loaf.  When completely cool, make icing by combining powdered sugar and 6 tbsp orange juice.  Pour over cakes and allow icing to dry and harden before wrapping or serving.

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