Orange Pound Cake   

1 lb butter 
1 lb powdered sugar 
2 T 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 T shredded orange peel 

Preheat oven to 350. 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 for 50-60 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 very 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. Time: 30-40 minutes preparation, 1 hour baking.

http://groups.yahoo.com/group/tamaras_sweet_treats/
My group for all those decadent desserts

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