Wednesday, January 22, 2014

Brilliant Brunch: Orange Pound Cake

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As I mentioned last week, John has a pretty bad cold.  And when he has a bad cold, he only wants a few things:  Theraflu, oranges, and sleep.  Theraflu seems to have had a serious issue in which they are not even making it anymore until the fall of this year, so that is out.  Sleep is elusive without his favorite Theraflu, so pretty much the only thing I can get him that he actually wants is oranges.

Oranges, orange juice, he really isn't picky.  I think he's convinced that it will make him feel better.  I try to ply him with soup and tea, but really he only wants his oranges.  And I think he really hates this but I only let him eat the oranges after I zested the heck out of them.

I know that I'm not the only one who does this.  Sister K is the same frugal liver that I am.  So much so, that her husband E gets teased for bringing "naked" oranges to work, she has been so diligent in zesting the orange!  What to do with all this orange zest?  Well, I put it to work this week in this pound cake and tomorrow's dessert as well!  I love combining the orange zest and sugar.  The sugar picks up the smell and it's great to use in pretty much anything.  John even likes it in his coffee!

Orange Pound Cake (adapted from Cooking Light)
Serves:  8 (8 slices from a 9x5x3 loaf pan)
3/4 cups sugar  
3 tablespoons orange zest
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup salted butter (1/2 stick), softened
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/3 cup skim milk
1/4 cup orange juice

Preheat the oven to 350 degrees F.  Lightly spray a 9-inch loaf pan with cooking spray.  Set aside.  In a small bowl, combine sugar and orange zest until sugar is fragrant.  In a large bowl, combine the oil, vanilla extract, sugar mixture, and butter.  Beat until well-blended (about 4-7 minutes).  Add the egg and beat well.  In a separate bowl, combine the flour and baking powder, whisking together until completely blended.  Add half the flour mixture, slowly beat until just combined.  Then add the milk and orange juice, slowly beating until just combined.  Then, the remaining flour mixture, slowly beating until just combined.  Pour the batter into the prepared loaf pan.  Bake 45 - 60 minutes, until a toothpick inserted into the middle of the loaf comes out clean.  Let the cake cool in the pan for 10-20 minutes.  Then, remove from the pan and let it cool completely before using. 


Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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