Florida Orange Poundcake

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

(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.