Orange Cheese Poundcake Food

ORANGE POUND CAKE

Steps:

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

BAREFOOT CONTESSA'S ORANGE POUND CAKE

Steps:

• Preheat oven to 350°.
• Butter and flour 2 loaf pans.
• Cream butter and 2 cups of sugar in a bowl.
• Mix in eggs, one at a time; add zest.
• Sift flour, baking powder, baking soda and salt together.
• In another bowl mix 1/4 cup orange juice, buttermilk and vanilla.
• Add flour and buttermilk mixture aternately to the batter, beginning and ending with flour.
• Divide between 2 pans and smooth the tops.
• Bake for 45 minutes or until tester comes out clean.
• Cool for 10 minutes.
• Make syrup while cake is baking.
• Syrup consists of remaining 1/2 cup sugar and 1/2 cup orange juice.
• Cooks these two together over low heat till the sugar is desolved.
• Spoon over cakes and then allow them to cool completely.
• You may glaze these cakes (after cooling) with a simple glaze but I don't usually.

RICOTTA ORANGE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
• Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
• Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.

THE BEST ORANGE POUND CAKE WITH GLAZE

Steps:

• Preheat oven to 375 degrees F. Add the softened butter and sugar to a stand mixer and cream it together using a paddle attachment on medium high speed. (Or use a hand mixer with a whisk attachment). Make sure the sugar is completely dissolved as there should be no granules. Take your time with this step.
• Add the eggs one at a time while mixing on medium low speed. Add the next egg only when the previous egg has been completely incorporated. This helps prevent any separation between the eggs and butter. Keep mixing until the color turns pale yellow and becomes fluffy.
• Sift the flour, milk powder, and baking powder together. Add them into the batter and fold it in until it's combined.
• Next, zest a large orange and chop up the orange segments into pieces. Gently fold the zest and orange pieces into the batter.
• Pour the batter into a loaf pan, and using a spatula create a well in the center. This will help the pound cake rise fully. (Optional: top with 3 to 4 thin slices of orange, about ⅛ inch thick. See Note 2.) If using a non-coated pan, line your pan with parchment paper or butter the insides. Non-stick pans should be fine as the amount of butter in the batter should help it release.
• Bake at 375 degrees F for the first 10 minutes. Then lower the heat to 338 degrees F and bake for 45 minutes or until golden brown and a toothpick inserted comes out clean.

CHOCOLATE ORANGE CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325. Grease and flour 12 cup Bundt or tube cake pan.
• Place all ingredients in mixing bowl, and mix at low speed for about 1 minute, scraping bowl constantly.
• Increase mixer speed to medium and beat for 2 minutes more, or until batter is well mixed.
• Pour into pans and bake for 60-65 minutes, or until tests done.
• Cool in pan for about 25 minutes, then remove from pan and cool completely before drizzling with a glaze made from powdered sugar and orange juice.

ORANGE POUND CAKE

Steps:

• Blend all ingredients in a large bowl.
• Beat at medium speed for 2 minutes.
• Bake in a tube pan at 350 for 40-45 minutes until center springs back when touched lightly. Cool right side up for 25 minutes. Then remove from pan

RICH ORANGE CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350°F In a large bowl, cream butter and cream cheese with a mixer on medium speed. Chop orange to fine pieces in a food processor. Add chopped orange and sugar to butter mixture; beat for about 2 minutes, until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
• In a medium bowl, combine flour, baking soda and salt; add to butter mixture and beat until smooth.
• Add sour cream and beat until well combined.
• Pour batter into a greased Bundt pan or 2 (9x5-inch) loaf pans. Bake 50-60 minutes, until a toothpick inserted in center comes out clean. Cool cake in pan for 5 minutes, then remove from pan and cool completely.
• Drizzle with orange icing, slice and serve.
• For the icing: Mix powdered sugar an denough orange juice to form a drizzling consistency. Mix until smooth.

ORANGE CHEESE POUNDCAKE

Steps:

• Preheat the oven to 325 degrees. Grease a cake pan, 12 inches in diameter and 2 inches deep; dust it with flour.
• In a large mixing bowl, cream the butter, the cream cheese and sugar until smooth and well blended. Beat in the eggs, one at a time, until well incorporated. Add the flour, a little at a time, until smooth. Stir in the vanilla extract, orange extract and zest.
• Pour the mixture into the prepared pan and bake for one hour to one hour and 15 minutes, or until a toothpick inserted in the center comes out almost clean. Remove and cool. Unmold, sprinkle with powdered sugar and garnish with sprigs of mint. Serve with whipped cream on the side.

PEACH POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

ORANGE CRUSH POUND CAKE

Steps:

• Cream shortening, margarine and sugar.
• Add eggs, 1 at a time,mixing well after each.
• Add orange crush, alternately with sifted flour.
• Add Add flavorings.
• Put into greased and floured tube pan.
• Bake at 325 degrees for 1 hour and 10 minutes.
• FROSTING: Cream margarine and cream cheese Add powdered sugar and flavorings.
• Spread over warm cake.