Orange Pound Cake

This time of the year I always crave oranges and grapefruit.  I don't know if it is because of the dark and cold, the fact that fresh produce is not so great in Fairbanks, or my body is really telling me I need more vitamin C.  In any case, I can't get enough of the taste or smell.

I found this pound cake recipe in Feb/March Fine Cooking.  It seemed like the perfect cake for this time of year.  It is bright and fresh tasting with the orange juice and orange zest, with a sweet note from the soak of orange glaze.  It is moist and delicious.

We've all heard the news about the number of cases of the flu, and the best way to build your immunity is to get extra vitamin C.  Well, this is the most delicious way to up your vitamin C intake...I don't know if it will keep the flu away, but it will sure taste good while you try.

Glazed Orange Pound Cake
Fine Cooking Magazine Feb/March 2013

6 oz. (3/4 cup) unsalted butter, softened; more for the pan
4 medium navel oranges
9 oz. (2 cups) unbleached all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. plus 1 pinch salt
1 1/4 c. granulated sugar
3 large eggs
1 tsp vanilla extract
5 oz. (1 1/4 cups) confectioners' sugar

Position rack in the center of the oven and heat the oven to 350° F.  Butter a 9X5 inch loaf pan.  Line the bottom with parchment and then butter the parchment.

Finely grate enough zest from the oranges to yield 2 Tbsp. and then squeeze the oranges to yield 1 cup strained juice.  Set aside 1/4 cup juice for the glaze.

In a medium bowl, whisk the flour, baking powder, and the 1/2 tsp. salt.

In a stand mixer fitted with the paddle attachment ( or a large bowl, using an electric hand mixer), beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Add the eggs one at a time, beating on medium speed until incorporated and scraping down the sides of the bowl as necessary.  Add the vanilla an orange zest and beat until incorporated, the mixture may look curdled at this point.  With the mixer on low, alternately add the flour mixture in three addition, and the remaining 3/4 cup orange juice in 2 additions, beginning and ending with the flour.

Scrape the batter into the prepared pan, smooth the top, then tap the pan on the conter a couple of times to pop any air pockets.  Bake until a tester inserted in the center of the cake comes out clean, 45 minutes to 1 hour.

Let the cake cool in the pan on a rack for 10 minutes, run a knife around the sides, then invert it onto the rack.  Remove the parchment and invert again.

In a medium bowl, whisk the reserved 1/4 cup orange juice with the confectioners' sugar and the pinch of salt until smooth.  Set the warm cake on it's rack over a large rimmed baking sheet.  Using a toothpick, poke holes at 3/4 inch intervals on the top of the cake, stopping about three-quarters of the way down the cake.

Repeatedly brush the glaze evenly over the top and sides of the cake until you've used it all.  Let the cake cool completely, about 2 hours, before slicing and serving.  Sore the cake at room temperature, wrapped in plastic for up to 3 days.

January 16, 2013     Daylight 5 hours, 16 minutes, 45 seconds     Temp.  H -17/ L -20 °F