soaked orange pound cake

How To Make soaked orange pound cake

• 1

  PLANNING TIP: For best flavor, wrap airtight and store one day at room temperature before serving or freezing. Make sure to wrap the cake well so it doesn't dry out. In fact, I recommend using a tupperware cake or pie carrier since they are airtight.
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  2

  PREP: Remove the butter and eggs from fridge so they will be at room temperature before using. Grease & flour an 8 to 10 cup tube or bundt pan. Scrub and dry oranges. Get out all required ingredients, measuring spoons, etc. Heat oven to 325.
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  3

  CAKE: Zest the two navel oranges and set aside (you should have approximately 1/3 cup of zest). *If you don't have a zester you can remove the colored part of the peel with a vegetable peeler. (See step 5).
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  4

  Squeeze the navel oranges that you just zested and reserve the juice to use in the syrup. You should have approximately 1/3 to 2/3 cup of juice. You can even double this syrup because it really soaks in. I will most definitely double this the next time.
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  5

  Add zest to sugar in your stand mixer bowl that you'll be using to mix the batter. The sugar will be damp. *If using vegetable peeler method from step 3: process zest and sugar in a food processor until zest is very finely chopped.
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  6

  Add butter and vanilla to the sugar/zest and beat with stand mixer on HIGH speed until pale and fluffy.
• 7

  Reduce speed to MEDIUM; add eggs, one at a time beating after each. Now add in the baking powder and salt, scraping bowl often.
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  8

  Turn mixer on LOW speed and sprinkle in flour and beat just until blended. DO NOT overmix. Spread evenly in prepared pan. (The batter is thick and there really isn't a lot of batter).
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  9

  Bake at 325 for approximately 45 to 55 minutes until wooden pick inserted in cake comes out clean. This cake doesn't rise that much. Mine was only about 2 1/2" high. It's a very dense cake. Cool cake IN THE PAN for 10 minutes.
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  10

  SYRUP: Mix the three syrup ingredients in a small saucepan. Stir over medium-high heat until sugar is disolved and syrup is hot. Remove from heat. You can double this syrup. Trust me, it won't be too much. This cake can definitely handle it.
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  11

  Poke several holes into cake (about 36 to 40) using a skewer or an ice pick. Brush cake with all but about one tablespoon of warm syrup. The surface will look quite wet. Let soak approximately 15 minutes before removing from pan.
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  12

  Loosen edges, turn cake out on rack and cool completely. Brush top with the remaining one tablespoon of syrup. Note: I found that you need to drizzle some of the orange infused simple syrup over the top before layering your candied orange slices on top. Use a toothpick this time to punch holes so it can soak into the cake.
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  13

  GARNISH: For the candied orange slices, thinly slice the two thin-skinned oranges. Bring the 2 cups each of water and sugar to a boil in a wide skillet. Add slices, reduce heat and simmer 30 minutes or so until slices are translucent. Remove from heat and cool.
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  14

  Once cooled, lift slices from syrup and place on top of cooled cake. Again, as mentioned in the above step, drizzle some of the orange infused simple syrup over top before layering with the candied orange slices.
• 15

  NOTE: Save the orange syrup (simple syrup) and refrigerate it for other uses. I heated some up to drizzle over each slice when serving. I also drizzled cold syrup in the dessert plate and placed a slice of cake onto the syrup. I liked it both ways. I actually ended up just pouring the remaining simple syrup over the entire cake to give it more moisture.
• 16

  IN MY OPINION: This would also be wonderful just by using an orange cake mix and baking it in a bundt pan and then following the syrup and garnish directions. I may try that the next time.
• 17

  Per Serving: 331 calories, 5g protien, 40g carbs, 1g fiber, 18g fat (10g sat fat), 112mg cholestrol, 111mg sodium. Don't hit me. This is not diet friendly but you can splurge ever now and then.
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