Orange Pound Cake
1 lb. butter
1 lb. powdered sugar
2 tbsps. grated orange rind
6 large eggs
3 1/2 cups sifted all purpose flour
1/2 tsp. mace
1/4 tsp. salt
1/4 cup orange juice
1 cup apricot jam, strained
2 tbsps. shredded orange peel
Preheat oven to 350 degrees. Cream butter until light and fluffy. Gradually add
sifted sugar and rind. Cream thoroughly. Add eggs, one at a time, mixing well
after each addition. Sift the flour before measuring, then combine the dry
ingredients. Sift. Gradually add sifted dry ingredients to butter mixture. Add
orange juice and combine thoroughly. Turn into buttered and floured 10-inch
tube pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted
in center comes out clean and cake is golden brown. Cool for 5 minutes. Turn
into wire rack and cool thoroughly. Brush with jam and top with orange peel. If
you try to make a pound cake with margarine or shortening you will end up with
a tasteless mess. Butter is the major taste in a pound cake; even if it
weren't, butter and margarine have different properties in baking, and this
recipe is adjusted for butter. Don't make this cake if you don't have an
electric mixer or \fIvery\fR strong wrists. I figure I spend nearly half an
hour beating butter and such when I make this cake. Also, this cake is easier
to handle if you have a tube pan that comes apart into two pieces.
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