Are the gifts wrapped and ready? Are the kids beyond themselves with anticipation? Are you still scrambling to make last-minute treats? I am here with a quick cake post just in time for the big day! Yes, you can still make this for Christmas, provided you have fresh oranges on hand!
I know, I know… you must think that I have been on a baking hiatus. All the holiday craft/decor posts seem to have taken over my blog, though I did cheat with a quick-bake cream cheese swirled brownie recipe and then teased you with images of cookies and bread in this post. Let me assure you, I have a few recipes lurking in my Drafts folder. I just do not want to bombard you with daily posts.
This is exactly why I did a Christmas Baking series in November. If you are looking for last-minute ideas, find recipes for healthier oatmeal cookies and a simple yet decadent chocolate cake here and here. You can still whip up a batch of yummy treats for your family. All it takes is an hour, really.
Let’s come back to today’s recipe. My absolute favorite cake in the whole world is the simple pound cake or tea cake as it is known in India. Equal measures (by weight) of flour, sugar, butter and eggs make a simple yet decadent pound cake. I do bake regular and lighter versions of pound cake regularly. But sadly, I forget to blog such basic recipes.
That being said, it is not impossible to improve on the basic recipe. I came across Ina Garten’s recipe for an orange flavored pound cake and knew I had to try it. I love orange zest in cakes with a syrupy orange glaze on top. My hubby, even more so. I have my own recipe for a simple orange sponge cake. But Christmas time calls for a richer pound cake. And what better than a sunny, orange infused dessert on Christmas day?
You will need:
For the cake (Makes one 9″ loaf cake)
- Butter – 1/2 cup, softened
- Sugar – 1 cup
- Eggs – 2, large
- Grated orange zest – from 3-4 oranges (or make sure to get a at least a big tablespoon of it)
- All purpose flour – 1 1/2 cups
- Baking powder – 1/4 tsp
- Baking soda – 1/4 tsp
- Salt – 1/2 tsp
- Orange juice – 1/4 cup
- Milk or buttermilk – 1/4 cup
- Vanilla extract – 1/2 tsp
For the orange syrup
- Orange juice – 1/4 cup
- Sugar – 1/4 cup
For the orange infused sugar glaze
- Powdered sugar – 1/2 cup
- Milk – 2 tbsp
- Orange juice – a couple of tablespoons
- Pre-heat the oven to 350 deg.F. Grease and flour a 9″x5″ loaf pan thoroughly or line with foil.
- Beat butter and sugar together till nice and fluffy. Add eggs and orange zest and beat well.
- Sift the dry ingredients together in a bowl. Combine the orange juice, milk/buttermilk and vanilla extract in another.
- Add the flour mixture and orange juice mixture to the batter alternately, beginning and ending with the flour mixture.
- Spoon in to the prepared pan, smooth the top (batter will be thick) and bake for 40-45 minutes or till it passes the toothpick test. Check the cake at 30-35 minutes. If the top seems to be browning too rapidly, tent with foil and bake till done.
- For the orange syrup: While the cake is baking, prepare the syrup by heating the orange juice and sugar in a saucepan for a few minutes till slightly thick.
- For the orange infused sugar glaze: Combine the powdered sugar, milk and a couple of tablespoons of orange juice. Mix well with a fork till combined. You can loosen it by adding more orange juice or add more sugar if you want a thicker glaze.
- Once the cake is done, cool in the pan for 10 minutes. Remove onto a wire rack and place a sheet of foil underneath to catch the syrup and glaze drippings. Poke holes all over the cake, spoon the syrup over the it and smooth so that it spreads evenly. Allow the cake to cool completely.
- Once the cake is completely cooled, pour the sugar glaze on top. Let stand for some time till the glaze hardens a bit.
- Cut, serve and enjoy a lovely, decadent treat. I am sure you’ve been nice this year!
- Though it is a bit of work, please use only freshly squeezed orange juice and zest. The original recipe calls for 2-3 tbsp of zest. I zested only 3 oranges and ended up with 1 1/2 tbsp worth. As long as you use fresh oranges, the amount does not matter. The zest, orange juice and syrup all make this cake heavenly orange-y!
- Also, please do not skimp either on the syrup or the sugar glaze. They really make this cake. Trust me!!
For even more dessert inspiration, see my Bake & Cook page.
So my lovely readers,
Have a Blessed Christmas!
And may visions of sugar plums dance in your heads tonight!!!
I am linking this up at these awesome blogs.
- A Blossoming Life
- Skip To My Lou
- The Dedicated House
- Between Naps on the Porch
- Better With Age
- Home Stories A To Z
- My Uncommon Slice of Suburbia
- A Stroll Thru Life
- Cedar Hill Ranch
- Coastal Charm
- Elizabeth & Co
- House On The Way
- Savvy Southern Style
- The NY Melrose Family
- Not Just A Housewife
- 52 Mantels
- Domestic Superhero
- Living Well Spending Less
- Reasons To Skip The Housework
- Design Dining and Diapers
- The Shabby Nest
- French Country Cottage
- Common Ground
- My Romantic Home
- The Charm of Home
- Thirty Handmade Days
- Crafts a la Mode
- Love of Family and Home
- Tatertots and Jello
- DIY Show Off
- Three Mango Seeds
- Nifty Thrifty Things
- By Stephanie Lynn