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Orange Glazed Orange Pound Cake




Source of Recipe


Unknown
Orange Glazed Orange Pound Cake

4 cups sifted all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/3 cups unsalted butter
2-1/2 cups sugar
5 large eggs
1-1/3 cups whole milk
Finely grated rind of 2 bright-skinned oranges
Glaze:
1/2 cup fresh orange juice
2 tablespoons Cointreau or other orange-flavored liqueur
3/4 cup sugar

Preheat oven to 350° F. Butter and flour two 6x4-inch deep tube cake pans (mini) or 1 large 10-inch angelfood tube pan.

Sift together dry ingredients. In a large bowl, use electric mixer to cream butter and sugar until light. Add eggs one at a time and beat mixture until fluffy. Add sifted dry ingredients alternately with milk, beating at low speed.

Stir in orange rind. Turn batter into prepared pans and bake approximately 1 to 1-1/4 hours, or until cake tester inserted into cake comes out clean. Cool cake slightly in pan, then invert on to a rack to cool more.

Prepare glaze to brush onto cakes; In a small saucepan, heat orange juice, Cointreau and sugar, stirring until sugar dissolves. Brush glaze over the tops and sides of the still-warm cakes, using as much of it as possible.

This cake is best when served a day after making.

Makes two 6-inch ring cakes or 1 (10-inch) tube cake