Orange Pound Cake

orange Pound Cake

Yield: 1 Cake

• 1 lb butter
• 1 lb sugar, Powdered
• 2 tb orange Rind, Grated
• 6 lg eggs
• 3 1/2 c flour (all-Purpose),

-Sifted

• 1/2 ts mace
• 1/4 ts salt
• 1/4 c orange juice
• 1 c apricot jam, Strained
• 2 tb orange peel, Shredded

Preheat Oven to 350 Degrees F. Cream butter UntilLight 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 TheDry Ingredients.

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 F.

For 50-60 Minutes or Until Toothpick Inserted In

Center Comes Out Clean And

Cake is Golden Brown. Cool For 5 Minutes. Turn OntoWire Rack And Cool

Thoroughly. Brush With Jam And Top With orange

Peel.

Notes:

• a Luscious orange-Flavored Pound Cake—Absolutely The Best Cake i Have

Ever Eaten! i Got The Recipe From The Mother of aFriend. i Think Don's

Mom Got The Recipe Off The Back of a sugar Box.

• if You Try to Make a Pound Cake With margarine

Or shortening You Will

End up With a Tasteless Mess. butter is The MajorTaste 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.

Difficulty: Easy to Moderate.

Time: 30-40 Minutes Preparation, 1 Hour Baking.

Precision: Measure The Ingredients.

(i've Never Made This Cake; my Step-Son Sent me The Recipe. it Sounds Good to Me, Though. Good Luck, if You Try This. i Think i Will.

Marilyn

=References

contributed by "World Recipes Y-Group"