Cherry & Orange Pound Cake

Orange and Cherry Pound Cake

I loved the traditional pound cake recipe from Martha Stewart site which I used to bake the Lemon Cranberry Pound Cake.It tasted even better after a day but the lack of a Chemical leveaner i.e. Baking Powder or Baking Soda did leave the cake a little heavier than I like.So I tweaked the recipe a bit and added Baking powder to the basic flour to make it into Self Raising Flour.

Orange and Cherry Pound Cake
Orange and Cherry Pound Cake

Self raising flour is basically normal all purpose flour or maida with baking powder.

1 Cup of Self Raising Flour = 1 Cup of All Purpose Flour (Maida) + 1 1/2 tsp of Baking Powder

So don’t get caught in this marketing gimmick of buying for a self raising flour like I did a few years ago(and didn’t end up using).If any recipe calls for self raising flour you can use the above formula and make it yourself!

I also added more liquid to the cake in the form of orange juice and I felt it made the pound cake lighter and crumbier(if thats even a word).

Orange and Cherry Pound Cake
Orange and Cherry Pound Cake

 

I will definitely try this recipe with other food pairings such as lemon and poppyseed, coffee and mango.It would

Cherry & Orange Pound Cake

Prep time: 

Cook time: 

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Orange and Marching Cherry Pound Cake with Orange glaze and candied orange peels
Ingredients
  • 1 cup Unsalted Butter at Room Temperature
  • 1 cup Sugar
  • 2 cups All purpose flour/Maida
  • 4 large Eggs(or 5 small ones) at Room Temperature and Fresh
  • ½ tsp Salt
  • 1 tsp Vanilla Essence
  • ½ cup Maraschino Cherries
  • ½ cup Orange Juice
  • ½ tsp Grated Orange Zest
Glaze
  • ½ Cup Caster Sugar
  • 2 tbsp Orange Juice
Candied Orange Curls
  • 1 Orange's Peel cut into thin strips
  • 2 tbsp Sugar
  • 1 tbsp Water
Instructions
  1. Preheat the oven at 180 degrees for 10 minutes.
  2. Make sure the butter is at room temperature. Using a hand whisk or a stand mixer whisk the butter until pale and creamy.This should take about 3-4 minutes.
  3. Add the Sugar and beat it for another 3-4 minutes till the butter sugar mixture is very pale.
  4. Break your eggs in a separate bowl.
  5. Add the eggs one at a time.Beat the mixture well for 3-4 minutes between each egg addition.
  6. Add the salt, vanilla essence and Orange juice.
  7. Fold in the flour little at a time.
  8. Add the cherries and pour the mixture in a prepared cake pan.
  9. Bake the cake for 30-35 minutes at 180 degrees in the preheated oven.
  10. Let the cake cool for 10-15 minutes before unmoulding it.
Glaze
  1. Mix the caster sugar with orange juice.
  2. Keep in mind that very little liquid is required to dissolve caster sugar
Candied Orange Curls
  1. Using a sharp knife or a vegetable peeler cut the orange peel.Slice is into thin strips.
  2. Heat a pan.Add the sugar and water and the orange strips and let it cook till the sauce thickens and coats the peels evenly.
  3. Remove from the syrup and decorate the cake with it.

The bundt baking pan I have used it my favourite Nordic ware pan from amazon.

Orange and Maraschino Cherry Pound Cake with Orange glaze and candied orange peels
Orange and Maraschino Cherry Pound Cake with Orange glaze and candied orange peels

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