I don’t have blood oranges too often but when I do I want to make a pound cake with some of that pretty juice. It serves as a flavoring as well as a food coloring. The drizzle is a very pretty pink.
I bake in in my favorite light tube pan which I got from Amazon. Click here to see it or purchase. It is nonstick and needs just a light spray of PAM or another nonstick spray.
This cake recipe reminds me of a Sara Lee cake because of its firm consistency. It is the kind of cake I really enjoy with a cup of coffee.
Cakes are fun to make and share so try this one. You won’t be sorry.
BLOOD ORANGE POUND CAKE
Firm pound cake orange and almond-flavored with orange-flavored drizzle
Ingredients
CAKE
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1/2 cup Crisco shortening
- 2 cups sugar
- 6 eggs, room temperature
- 1 teaspoon vanilla
- 1 teaspoon almond
- Juice of one Blood Orange or about 6 tablespoons
Drizzle
- 2 cups Confectioners Sugar
- 3 tablespoons Blood orange Juice
Instructions
CAKE
Preheat oven to 300 degrees. Spray tube pan with nonstick cooking spray with flour. I use Baker's Joy.
Whisk flour and salt.
Cream butter and Crisco until smooth.
Add sugar and beat until fluffy, at least five minutes.
Add eggs, two at a time and beat until the yellows disappear.
Add extracts and juice.
Gradually add flour mixture until completed incorporated into butter mixture. Scrape down sides with a spatula.
Pour into baking pan. Tap lightly on the counter to help release air bubbles.
Bake about 75 minutes.
DRIZZZLE
Add sugar and enough juice to have a thick consistency. I put into a small pour bottle and squeeze over the top of the cake.
Notes
This is a firm pound cake. It reminds me of the consistency of a Sarah Lee Poundcake. Nice with coffee.