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Happy Go Stuckey

Tethering Grace & Togetherness

Florida Orange Poundcake

February 24, 2014 by HappyGoStuckey 4 Comments

This is a dense, moist & delicious poundcake with a hint of orange flavor. Once removed from the oven, you pour over a orange-vanilla bean glaze which soaks in just a bit and still leaves the top crust with great texture. I’d like to tell you I’m savoring a slice right now while I write this… I’m not. I am, however, enjoying a bowl of Gluten Free Cereal. So. Not. the same. (No, I’m not ‘going’ gluten free, it’s a long story, and yes, the cereal is “okay.” But not great– and not as good as a slice of poundcake would be. I digress. )

Florida Orange Poundcake
Florida Orange Poundcake

Florida Orange Poundcake

(Adapted from my Mother’s Original Poundcake Recipe. All accolades belong to her. )

Preheat Oven to 300′ Grease and flour a Tube Pan and set aside.

  • 4 Sticks of Salted Butter, Softened (You will notice, this is NOT called “Healthy Orange Poundcake.” Ahem. Moving on…)
  • 3 cups of granulated sugar
  • 8 Large or X-Large Eggs
  • 4 Cups of Sifted Cake Flour
  • 1/4 Tsp. Table Salt
  • The Zest of One Large Orange, Set aside remaining orange for glaze

Cream butter and sugar together in the bowl of your mixer. Add eggs, one at a time and wait for them to incorporate. Slowly add sifted cake flour and table salt. Mix lightly between each addition. Fold in orange zest.

Bake in prepared tube pan for 1 Hour and 40 minutes… check with a toothpick for doneness. It will be golden brown and crackly on top– but not dark brown.

Meanwhile, Mix up the glaze:

Orange Vanilla Bean Glaze:

Mix all ingredients together with a fork or whisk until you have a glaze. If it’s too runny, add more sugar– too thick, add more juice.

  • 1/2 cup of Powdered Sugar
  • 1 tiny pinch of table salt
  • 1-3 Tbs. Fresh Orange Juice
  • 1/2 Tsp. Vanilla Bean Paste (My favorite Vanilla Bean Paste: Nielsen Massey Madagascar Bourbon Vanilla Paste 4 oz
       **If you do not have Vanilla Bean Paste, you can use regular vanilla. The taste will be almost the same, you just won’t have the pretty bean flecks that the paste gives. )

After 10 minutes, turn cake out onto a plate, and then flip over so that it is right side up again.

Then pour the glaze over slowly and allow it to soak in.

You really don’t have to wait for this cake to cool to enjoy it… in fact, you probably shouldn’t. It’s way too delicious when it’s warm.

Small
The Favor of Imperfection

Comments

  1. 1

    Whitney from Beauty in the Mess says

    February 24, 2014 at 10:06 pm

    YUM!! I may have to try and make this but it would have to be gluten free. Hmmm…

    Reply
  2. 2

    Courtney Sexton says

    February 25, 2014 at 12:58 pm

    I just so happen to have a bowl of fresh from the grove oranges and they are begging for a glorious destiny. I think this might be it for one of them!!! Thanks for sharing,

    Reply
  3. 3

    Amanda says

    March 21, 2014 at 2:36 am

    I finally made it!! I’m forcing myself to wait until tomorrow to test it out with a whole crowd…mostly to keep myself from eating the whole thing! Thanks for sharing!

    Reply

Trackbacks

  1. Peach Blackberry Cobbler in a Cast Iron Skillet says:
    June 21, 2016 at 4:28 pm

    […] I made my own tweaks to my Mom’s recipe, but she definitely gets all the credit. Same thing here. And also here. This Peach Blackberry Cobbler is a classic southern dessert. It is the perfect […]

    Reply

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I'm Cynthia and I'm so glad you're here. I am an introvert with an extrovert's love of gathering people together. I love good books and capturing moments. Whether you visit me here or on my own front porch, I'll be the one holding the Iced Coffee for us both.

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