Phenomenal Orange- Chocolate Poundcake
"I took a base recipe for orange pound cake, and tweaked it completely to my tastes. the end result was absolutely wonderful, and everyone enjoyed it. I hope you do too!"
- Ready In:
- 1hr
- Ingredients:
- 23
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 cup fresh squeezed orange juice
- 1⁄2 orange peel (large)
- 1⁄4 cup slivered almonds
- 1 cup sugar
- 1⁄2 cup buttermilk, at room temperature (can also use lemon juice and milk mixture)
- 1 teaspoon corn syrup (light)
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon orange extract
- 3 tablespoons juice (orange, peach and mango juide, dole)
- 1 ounce BAKER'S Semi-Sweet Chocolate
- 1 teaspoon cinnamon
- 1⁄2 teaspoon fresh grated nutmeg
- 1 cup butter, softened (no substitutions)
- 1 large egg
- 2 large egg whites
- unsweetened cocoa (to sprinkle)
- 3 tablespoons brown sugar
- 2 tablespoons butter (slivered)
- 1⁄2 teaspoon cinnamon
directions
- Preheat oven to 350*F degrees.
- Lightly coat a bundt pan with cooking spray.
- Sift together flour, salt, baking powder and baking soda in medium bowl; set aside. Make sure when you measure the flour, you do not pack it.
- With orange peeler remove peel from orange; coarsely chop one half of it.
- Cut orange and squeeze 1/2 cup juice.
- Process sugar, almonds and peel in food processor, pulsing until peel and almond is finely chopped.
- Combine buttermilk, orange juice, extracts, corn syrup and Dole juice in a small glass measuring cup.
- Beat butter until creamed, add 1/2 tsp nutmeg and 1 tsp cinnamon, in a large mixing bowl.
- add grated chocolate and orange-sugar mixture to butter on medium-high speed until combined.
- Beat in eggs and egg whites, one at a time, beating well after each addition.
- At low speed, add flour mixture alternately with buttermilk mixture, beginning and ending with dry ingredients.
- Spoon batter into prepared pan.
- sprinkle cocoa powder and cinnamon, then crumble the brown sugar. lay slivers of butter all over.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
- Cool on wire rack 15 minutes; invert and remove pan.
- when finished you can drizzle a chocolate syrup over it, i used nestles.
- servings and prep time only a guess.
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RECIPE SUBMITTED BY
i am a mother of three, and a wife of a loving soldier. i have been cooking since i was 3 and i love it. i am also an aspiring army soldier. I also sell Tupperware. :) i love the discounts, and the fact that 98% of their products are lifetime warranty! (ALSO A WONDERFUL ADDITION TO MY KITCHEN! :D)
