Orange Cappuccino Pound Cake
Source of Recipe
(from Pillsbury)
List of Ingredients
1-1/3 cups Water (first)
1 TBS Almond Extract
1 box PILLSBURY® Pound Cake Mix
1-1/3 cups Water (second)
1/4 cup ground Cinnamon
2 TBS Orange Zest
1-1/4 cups Water (third)
3/4 cup Instant Coffee Granules
Recipe
1. Pour 1-1/3 cups cool water and almond extract into 12-quart mixer bowl; add PILLSBURY® Pound Cake Mix.
2. Mix on low speed, using a paddle attachment, for 3 minutes or until well-moistened.
3. Scrape bowl and paddle attachment.
4. Mix on low speed for 1 more minute, gradually adding 1-1/3 cups cool water; fold in cinnamon and orange zest.
5. Scrape bowl and paddle attachment.
6. Mix on low speed for 2 more minutes, gradually adding 1-1/4 cups cool water during last minute of mixing; gently fold in instant coffee granules.
7. Scrape bowl and paddle attachment.
8. Pour batter (2-3/8 cups) evenly into each of 5 (9" x 5" x 2-3/4") loaf pans that have been greased and floured on bottom only.
9. Bake in preheated 300°F. convection oven for 40-50 minutes (350°F. standard oven for 40-50 minutes).
10. Remove pound cake loaf pans from oven; cool loaf pans, on their "long sides," on wire racks for at least 45 minutes.
11. Cut and serve.
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