Wednesday, February 26, 2014

Blood Orange Pound Cake

It's been such a dreary Winter for most; snow and more snow predicted in the next few days, that I thought a lovely citrus cake would make it more manageable!

Pound cake and chocolate cake were my mother's two favorites to bake.  I remember the first I made one with her and just loving the golden color from the eggs and butter...it made me happy.  Admittedly, I went to the market to buy Meyer Lemons for this pound cake, but was told, "they aren't in season yet."  Then, I saw these lovely gems called Blood Oranges and I knew it was meant to be.

The blood orange is a variety of orange that is smaller than it's familiar "cousin."  The distinctive, dark maroon flesh is due to anthocyanins, a family of antioxidant pigments found in some fruits and flowers, but not citrus fruits!  It's consider a mutation of the sweet orange and I have to say, I was delighted by it's intriguing color and the taste.  As you can see from the bottom photo, it's rind is definitely thicker and much tougher to peel, but don't let that deter you of it's unique flavor.

Blood Orange Pound Cake
2 cups (4 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar
zest from 2 Blood Oranges
4 T fresh Blood Orange juice
2 tsp. Vanilla extract
8 large eggs
3 cups Queen Guinevere Cake Flour
1 1/2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350F-degrees.  Spray a 12-cup Bundt or Tube pan with a non-stick baking spray.
Into a small bowl, measure the granulated sugar and add the zest from the oranges.  Use your fingers to "rub" the zest into the sugar to maximize the aroma and flavor of the oranges.
In a stand mixer, using the paddle attachment, cream the butter until fluffy.  Add the sugar and cream once more, scraping the sides of the bowl with a rubber spatula as needed.  Add the eggs, one at a time, beating well after each addition, scraping the sides again.

Add the vanilla extract and fresh orange juice and mix on medium speed.  Measure the dry ingredients into a bowl and hand whisk to combine.  Add to the butter/egg mixture and beat on low speed until combined, then on medium for 1 minute.
Spoon the batter into the prepared baking pan and smooth the top.
Place the pan in the oven and close the door.  Bake for 15 minutes, then, lower the temperature to 325F-degrees and continue baking another 45-50 minutes.  (A wooden skewer poked into the cake should come out cleanly.)  Remove from the oven and allow to set in the pan about 10 minutes.


Meanwhile, heat the remaining 1/4 cup (approx) of juice from the two oranges with 3/4 cup confectioners' sugar to make a glaze.  Poke some holes into the cake top (as it's resting in the pan) and pour the warm glaze over the top.
I used a straight, metal spatula to make sure the sides were loose, then, turned the cake out onto the serving platter.  
 Although it was a very pretty cake in this position, I decided to flip it to its original, upright position for serving.
My mother would say, "all a good pound cake needs is a dusting of confectioners' sugar."  And, that's all that I did~
Hubby loved the flavor and the simplicity of the cake, which is his favorite.  Stay warm, Enjoy!
  


20 comments:

  1. I wouldn't eat blood oranges as a child...I thought they really had blood in them!
    Jane x

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  2. yummy yum yum! love how simple and elegant this is. i hope it keeps you warm and cheers you too susan! sounds like a good plan!

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  3. What a treat! I have been wanting to try making something with blood oranges–this looks so yummy!

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  4. I love how you can improvise in your recipes! Would have never thought of trying blood oranges in baking! Sounds yummy!
    I used to have a good pound cake recipe, but I haven't been able to find it in years! It was in one of my MANY cookbooks, and I can't recall which one!

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  5. This looks so perfectly delicious, I'm going to have to make it!

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  6. This looks delicious. Love orange cakes so will have to make this. I think it is prettier upside down.

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  7. Pound Cake, any flavor, is my favorite cake. I had to laugh when I saw Blood Oranges....I peeled one last evening for a snack !

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  8. Oh, Susan! you've done it again! blood oranges are very good. I discovered them years ago when in florida.
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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  9. Susan! This is your masterpiece! I am going to make this for the weekend! This is so gorgeous and orange is my favorite! I hope mine turns out as pretty as yours! So excited!!!!! Thank you love!

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  10. Oh gosh, I must go to the grocery store and hope I can get a couple of blood oranges! I've never bought them but I must bake this wonderful pound cake! I have plenty of fresh eggs---my chickie girls have been laying again after a short hiatus! Lemon pound cake has always been my favorite but this one looks very good! Hugs

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    Replies
    1. I now have a fresh egg source too and it definitely made a difference--the color was exquisitely golden!

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  11. Susan, nothing beats a good pound cake and this looks so good. Wish I were there to share a slice!
    Hugs,
    Linda

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  12. This looks very tempting ... but with those blood oranges, I was expectling more pink in the color of your cake ... dang! Bet it was still tasty!

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    1. I was kind of thinking it would be more pink too. I think if I had increased the glazing syrup to 1/2 cup juice and had a longer wooden skewer, you'd definitely see pink streaks through the cake. However, it was so good--simple, but perfect!

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  13. It sounds so different that I'm tempted...if I find any blood oranges. Sometimes our markets are pretty limited.

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  14. Pound cake was a favorite in our home growing up. I'll have to pick up some blood oranges and try your recipe--it looks wonderful! xoxo ♥

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  15. Yum, I love blood oranges. This looks great!

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  16. I love how moist and beautiful this pound cake has turned out!

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  17. Te han quedado espectaculares!! me encanta asi de hùmedo su cake,abrazos.

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  18. Wow! I'm heading over, right now! I so love pound cake...The addition of the blood orange and the glaze...Swoon worthy! Lv, me

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