Orange Cream Cheese Pound Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Moist, with a light orange flavor, I like to eat a loaf now and freeze a loaf for later. You might consider throwing in some dried cranberries. Don't skip the glaze on this one. From The Upham Hotel & Garden Cottages in Santa Barbara Ingredients:
1 cup butter, softened |
8 ounces cream cheese, softened |
1 unpeeled orange, quartered |
1 1/2 cups sugar |
4 eggs |
2 teaspoons vanilla extract |
2 1/2 cups all-purpose flour |
2 teaspoons baking soda |
1/4 teaspoon salt |
2 tablespoons sour cream |
1 cup powdered sugar |
2 -5 tablespoons orange juice |
Directions:
1. Preheat oven to 350°F In a large bowl, cream butter and cream cheese with a mixer on medium speed. Chop orange to fine pieces in a food processor. Add chopped orange and sugar to butter mixture; beat for about 2 minutes, until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
2. In a medium bowl, combine flour, baking soda and salt; add to butter mixture and beat until smooth.
3. Add sour cream and beat until well combined.
4. Pour batter into a greased Bundt pan or 2 (9x5-inch) loaf pans. Bake 50-60 minutes, until a toothpick inserted in center comes out clean. Cool cake in pan for 5 minutes, then remove from pan and cool completely.
5. Drizzle with orange icing, slice and serve.
6. For the icing: Mix powdered sugar an denough orange juice to form a drizzling consistency. Mix until smooth.
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