Orange Vanilla Pound Cake
Ingredients:
- 1 1/2 cups white sugar
- 1 1/2 cups golden-brown sugar
- 8 extra-large eggs
- 2 cups salted butter (1 pound), softened to room temperature
- 1/4 cup orange juice concentrate (defrosted), undiluted
- 4 cups all-purpose flour
- 1 1/2 Tablespoons vanilla
Directions:
(Note: Temporarily take out middle rack and preheat oven to 350˚ F.)
- With a hand-mixer, on medium, cream together all sugars and eggs for 4 minutes, until light and creamy looking.
- Add butter and beat on medium for 2 minutes.
- With a good hefty spoon, gently incorporate flour 1 cup at a time, mixing well after each addition.
- Carefully mix in the defrosted, undiluted orange juice and vanilla. Blend well.
- Pour into a buttered 9-inch tube pan.
- Working quickly re-place the middle rack back into the oven and place the pound cake pan in the center of oven, and close oven.
- Turn the oven heat down to 300˚ and bake cake for about 1½ hours or until a wooden stick inserted in the center of the cake comes out clean and sides of cake have pulled away from the pan.
NOTE: For good measure, start checking the cake for done-ness at about 1 hour and 20 minutes into baking.
By Nini KahlerFirst published by DivineCaroline August 2009
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