Tuesday, April 3, 2012

Orange ya glad I said Cake?

Spring is here, and Easter is less than a week away. Wanted to make something new for a little dessert for Easter. Something Light and Springy! I dont watch alot of the Food Network, most people are suprised to hear that about a Chef. I dislike most of the Chefs on the network and only like a few of the shows. I do respect most all of the FN Chefs and how they have branded themselves, but personality wise....not so much. I do like Ina Garten....also known as the Barefoot Contessa. I have gotten several great recipes from her and enjoy her Back to Basics show. I revise most of the recipes to fit my dietary needs but love the basics! So when I found this recipe, I knew I had to make it for Easter. Cant wait to taste it! It doesnt take a Chef to know that when the cake batter is delicious the cake HAS to be awesome. I ate about a cupcakes worth of batter just licking the spatula, bowl and paddle. HA! I threw in 2 cupcakes too, just as tasters. I dont like bringing a dessert somewhere that hasnt been tasted lol I will stick with that reason! sounds good! After the cakes come out of the oven- you make a simple syrup using fresh squeezed OJ and sugar....so the cakes are drizzled with it as it soaks in, the cake just gets denser and sweeter. I will wrap them for the freezer and take them out on saturday nite. Sunday morning I will make the OJ and confectioners sugar glaze, although I am not sure its really needed. The cupcake was delicious as is just with the simple syrup. A great and fairly easy spring and summer dessert...may have to revise the recipe and make it with LEMON for summetime. I am also making my Easter Bread on saturday.....posted that recipe last yr about this time. I taught my neice Cassie in Texas to make them too....she told me she is going to try them this year! Happy Easter! Dont fill up on Chocolate and Jelly Beans....Desserts are comin too!

Orange Pound Cake courtesy of The Barefoot Contessa
1/2 lb unsalted butter room temp
2 1/2 cups granulated sugar - divided
4 extra large eggs room temp
1/3 cup grated orange zest ( about 6 oranges )
3 cups all purpose flour sifted
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
3/4 cup fresh squeezed orange juice divided
3/4 cup buttermilk room temp
1 tsp vanilla
1 cup confectioners sugar sifted
1 1/2 tbs fresh squeezed orange juice
Heat oven to 350 degrees. Grease and flour 2 - 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Line bottoms with parchment paper. Cream the butter and 2 cups of the sugar in bowl with electric mixer with paddle attachment for about 5 minutes or until light and fluffy. With mixer on med speed, beat in the eggs, one at a time and then the orange zest. In large bowl sift together flour,baking soda, baking powder and salt. In another bowl combine 1/4 cup of the orange juice, the buttermilk and the vanilla. Add the flour and buttermilk mixtures to the batter alternately, beginning and ending with the flour. Divide the batter evenly between the 2 pans, smooth the tops and bake for 45 minutes to 1 hour until the cake tester comes out clean. While the cakes are baking, cook the remaining 1/2 cup of ganulated sugar with 1/2 cup of orange juice in a small saucepan over low heat until sugar dissolves. When the cakes are done, let them cool for 10 minutes in the pan. Take them out of the pans and place on baking rack set over a tray. Spoon the orange syrup over the cakes and allow to cool completely. To glaze, combine the confectioners sugar an orange juice in a bowl, mixing it with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of cake and allow the glaze to to dry. Wrap well and store in refrigerator.

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