Fried Pound Cake With Orange Syrup |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This came from show 172 of The House to Home Show. Times are a guess. Ingredients:
1 cup fresh orange juice |
1/3 cup sugar |
1 1/2 tablespoons finely grated orange zest |
6 navel oranges |
2 large eggs |
3/4 cup milk |
12 slices poundcake, 3/4 inch |
blueberries (to garnish) |
Directions:
1. Combine orange juice, sugar and orange zest in a medium saucepan.
2. Bring to a boil, stirring continuously, until the sugar is dissolved.
3. Remove from heat and let cool to room temperature.
4. While the sauce cools, peel oranges with a sharp knife (be sure to remove all of the white part- is it called pith?).
5. Segment oranges and place in a bowl.
6. Pour the syrup over the oranges and refrigerate until chilled (about 2 hours).
7. Whisk eggs and milk together in a shallow dish.
8. Dip slices of pound cake in egg mixture, evenly coating both sides.
9. Cook pound cake slices, a few pieces at a time, in a lightly greased skillet over medium heat for 2 1/2 minutes on each side or until golden brown.
10. Serve with orange syrup and garnish with blueberries.
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