Orange Velvet Pound Cake takes advantage of one of Florida’s signature flavors: Citrus. Much of the oranges are grown in the southern two-thirds of the peninsula, where there is low probability for a freeze, according to the Florida Department of Citrus. Growers produce several types of citrus, including oranges, grapefruit and specialty fruit including Temple oranges, tangerines and tangelos. The most common varieties of Florida oranges are Navel, Hamlin, Pineapple, Ambersweet and Valencia. The fresh orange season typically runs from October through June. Medium oranges are ideal for wedging and juicing. Three or four medium oranges will yield 8 ounces of juice. Two medium oranges will yield about one cup. Here’s a tip for measuring flour for this and other recipes: Use the “spoon and sweep” method. Use a spoon to fill measuring cup with flour until required amount is obtained and then level off with the back side of a knife. Scooping the measuring cup directly into flour bag will firmly pack the flour resulting in too much flour required for recipe.
Orange Velvet Pound Cake
Yield: 10 servings
1 1/2 cups unsalted butter, at room temperature
2 1/2 cups extra-fine granulated sugar
5 large eggs, at room temperature
1 teaspoon almond extract
2 tablespoons freshly grated orange zest
3 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh orange juice
1 cup shredded coconut (optional)
2 tablespoons fresh orange juice
2 teaspoons freshly grated orange zest
1 cup powdered sugar
1. Preheat oven to 350F.
2. Butter and flour a 10-inch tube or bundt pan. Set aside.
3. Blend 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.
4. Scrape batter into prepared pan and place in oven. Bake for 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.
5. For glaze, whisk together ingredients and pour on cooled cake.
Source: Dixie Crystals