Orange Velvet Pound Cake, 10-inch

By MarieR

7 April 2007
A dense, moist pound cake that combines orange and coconut to create an exotic flavored dessert! The orange glaze adds a refreshingly tangy twist!

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, soft
• 2 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
• 5 large eggs, room temperature
• 1 teaspoon coconut or almond extract
• 2 tablespoons fine grated orange zest, no white bitter pith
• 3 1/4 cups all-purpose flour*
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup orange juice
• 1 cup shredded coconut
• Orange Glaze
• 2 tablespoons orange juice
• 2 teaspoons fine grated orange zest
• 1 cup Dixie Crystals Confectioners Powdered Sugar
• Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Details

Preparation time 20mins
Cooking time 90mins
Adapted from dixiecrystals.com

Preparation

Step 1

Preheat oven to 350°F.

Cream butter until creamy, add sugar and cream further. Add eggs one at a time waiting for previous added egg to be fully incorporated. Scrape in between additions. Cream until light and fluffy. Add extract and orange zest.

Sift together flour, baking powder, soda, and salt. Add 1/4 of flour and combine, add 1/3 of orange juice and combine. Repeat with flour and juice until all is incorporated. Stir in coconut.

Scrape batter into prepared pan and place in oven. Bake for approximately 70-80 minutes or until center bounces back when gently pressed or an inserted toothpick comes out clean. If cake becomes too dark cover with foil.

Let sit 10 minutes. Place a serving dish on top of baking pan and quickly turn upside down. Remove pan and cover with plastic food film. Let cool.

For glaze, whisk together ingredients and pour on cooled cake.

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