Orange Cream Cheese Pound Cake with Passion Fruit Icing
If passion fruits aren't available, substitute 1 tablespoon of fresh lemon
juice or orange juice. You can also omit the icing altogether.
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 sticks unsalted butter, softened
1/2 pound cream cheese, softened
1 1/2 cups sugar
finely grated zest of 2 oranges
4 large eggs
2 teaspoons pure vanilla extract
2 tablespoons sour cream
2 ripe passion fruits
1 1/4 cups confectioners' sugar
Preheat the oven to 350 degrees. Butter and flour two 8 1/2-by-4 1/2-inch
loaf pans. In a medium bowl, whisk the flour with the baking powder and salt.
In a large bowl, using a handheld electric mixer, cream 2 sticks of the butter
with the cream cheese at moderate speed. Add the sugar and orange zest and beat
until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating
well between additions. Beat in the vanilla. Add the dry ingredients and beat
at low speed until blended. Add the sour cream and beat until smooth. Divide
the batter between the prepared pans and smooth the surfaces.
Bake the pound cakes for about 1 hour, or until the tops are golden and cracked
and a toothpick inserted in the centers comes out clean. Let cool in the pans
for 15 minutes, then turn the pound cakes out onto a rack and set them right
side up to cool completely.
Cut the passion fruits in half and scrape the seedy fruit into a strainer set
over a bowl. Press the fruit with the back of a spoon; discard the seeds. Melt
the remaining 1/2 stick of butter in a small saucepan. Add the confectioners'
sugar and passion fruit juice; cook over very low heat, stirring, until smooth.
Drizzle the icing over the cakes, letting it drip down the sides. Let the icing
set, then slice the cakes and serve.
Makes 2 cakes.
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