Orange Pound Cake

This to me seams like a very Christmasy recipie. So one might ask why, on this scorcher of a saturday (Environment Canada says it feels like 38), I decided to bake this cake. The answer is simple: I had buttermilk and oranges and I felt like baking but didn’t want to leave the house. These were the criteria I typed into Gojee and among various recipes for breaded chicken, Irish soda bread, and muffins it spat out this recipe by the TasteFood blog. I’ve made some minor alterations like allspice instead of coriander, full eggs instead of yolks, and topped the entire thing off with toasted almonds, but the idea is the same.

With the toasted almonds on top this cake has great plate appeal. Since it’s really easy to make and takes less than 20 mins, it’s a perfect last minute dessert. Just try to make sure it’s out of the oven by the time you sit down to dinner since this cake is best served once it has fully cooled. The one negative I do have about this recipe is that it can go from moist and lovely to dry in minutes. Overcooking this cake (like many pound cakes) even slightly results in a dry cake that needs icing or the like to replenish it’s moisture. My suggestion for whenever this happens is to serve the cake with lightly whipped cream and a drizzle of honey.

By the way, Gojee is GREAT! I definitely suggest you sign up. It’s a food blog search engine where you can specify what you’re craving, what ingredients you have, and what you don’t like and it’ll generate a series of recipes that fit your criteria. I know that isn’t exactly a new feature, but the way Gojee displays the recipes knocks it out of the water. Instead of giving you a list of all the yummy food you could make, it displays photos of the finished product that are gorgeous and take up the entire page. To navigate through the various recipes, there are arrows to the left and right of the screen that let you browse through the images. Warning: drooling will ensue. Plus, all the recipes are from a series of supported food blogs. For some reason, I tend to trust blog recipes more than ones that I find on Epicurious and the like. All in all, it’s a very entertaining and inspiring way to clean out your fridge for dinner. Goal of life is to be a Gojee supported blog.Makes 1 loaf

  • 3/4 cup unsalted butter
  • 1 1/4 cup sugar
  • 3 eggs
  • 2/3 cup buttermilk
  • 1/4 cup fresh squeezed orange juice (approximately the juice from half an orange)
  • 1/2 tsp vanilla extract
  • 2 1/2 cups cake/pastry flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp orange zest (approximately the zest from one orange). I did a mixture of fine and corse zest.
  • 1/2 tsp all spice + more for dusting
  • 1/4 cup slivered almonds
  • 1 tbsp honey for drizzling
  1. Take your unsalted butter out of the fridge and allow to soften.
  2. Preheat oven to 350F.
  3. Butter and flour a loaf pan. If you have parchment paper (love the stuff but I ran out), line the bottom of the pan with it.
  4. Put almonds in a small frying pan over medium heat to toast. Toast them, stirring often, until they are medium brown. A good hint as to when they are done is the smell. When it starts to smell like toasted almonds, they are probably done. Mine finished by the time I was done step 5.
  5. Cream butter ans sugar together in a large bowl. I used a bowl that was slightly too small which made this a very messy recipe to make.
  6. Add the eggs and beat well.
  7. Squeeze the oranges to get the 1/4 cup of juice.
  8. Mix the orange juice, buttermilk, and vanilla.
  9. In a separate bowl, combine the flour, baking powder, allspice, salt, and orange zest. Mix well.
  10. Alternately add the flour mixture then the buttermilk to the butter and eggs about 1/3 at a time mixing well between each addition.
  11. Pour the batter into the prepared loaf pan.
  12. Drizzle the honey on top of the batter.
  13. Sprinkle the toasted almonds on top then dust with some allspice.
  14. Bake for about an hour until a toothpick comes out clean from the centre. My loaf pan is tiny so it took an hour and a half to bake my loaf.
  15. Transfer the loaf to a wire rack and allow to cool. Once it has cooled, turn the cake out of the pan and allow to cool further. As this pound cake cools the flavour matures.
  16. Serve yourself a nice thick slice, drizzle with some honey and maybe even with some vanilla ice cream. Enjoy :)
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