Sunday, April 13, 2008
orange pound cake.
Sunday is one of our baking days - usually bread and sometimes something sweet. Today I baked an orange pound cake - it is a great not-too-sweet cake, stores well, and the flavor actually gets better over the few days it takes the family to finish it.
orange pound cake
2 cups sifted pastry flour (I used whole wheat pastry flour)
1 tsp baking powder
1/2 tsp finely ground sea salt
1 c granulated sugar (I used turbinado)
1 Tbsp grated orange zest
2 sticks (1/2 pound) unsalted butter, softened
4 large eggs - room temperature
2 tsp fresh orange juice
1/2 tsp pure vanilla extract
optional: I like to sprinkle a few tablespoons of organic coconut flakes over the top before baking...tastes good with the orange, and makes the top nice and crunchy.
Preheat oven to 325°F with rack in the middle. Butter an 8.5- by 4.5 - inch loaf pan.
Sift together the dry - flour, baking powder, and salt.
Mix together sugar and orange zest with an electric mixer at low speed until zest is totally mixed into the sugar (smells wonderful). Add butter and beat at high speed until it pale and fluffy - 3-4 minutes or so.
Add the eggs 1 at a time at medium speed, scraping down the sides of the bowl as needed, then add the juice and vanilla. At a low speed mix in the flour mixture until just incorporated.
Pour batter into the loaf pan and spread evenly (tap out air bubbles if needed). Sprinkle the coconut on top.
Bake until golden and a wooden pick inserted in center comes out clean - about 1 hour - 1 hour 15 minutes.
Cool in the pan on a rack for about 30 minutes, then run a knife around edge of pan and pop out the pound cake and then let it cool completely on a rack.
You can serve as is, or add more sweetness as desired. Dust confectioner's sugar on the top, or make an orange glaze by mixing confectioner's sugar and orange juice. We like it as is - just right!
When using the rind or zest in a recipe, it is especially important to use organic fruit!