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.)

1. With a hand-mixer, on medium, cream together all sugars and eggs for 4 minutes, until light and creamy looking.
2. Add butter and beat on medium for 2 minutes.
3. With a good hefty spoon, gently incorporate flour 1 cup at a time, mixing well after each addition.
4. Carefully mix in the defrosted, undiluted orange juice and vanilla. Blend well.
5. Pour into a buttered 9-inch tube pan.
6. 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.
7. 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.