Glazed Orange Pound Cake

This recipe is a definite keeper and may be my favorite pound cake of all time!  So tender and moist and full of bright citrus flavor from the fresh orange juice and zest.  When it's warm you poke holes throughout the top and brush it with a sweet orange glaze ~ moistening and flavoring the cake even more!

 

Lot's of fresh delicious orange juice and zest were squeezed and grated from these oranges to make this cake

 

 

Recipe

6 oz (1 1/2 sticks) unsalted butter, cut into pieces and brought to room temperature

2 large naval oranges

2 cups all purpose flour

1 1/2 tsps. baking powder

1/2 tsp salt, plus a pinch

1 1/4 cups sugar

3 large eggs at room temp

1 tsp pure vanilla extract

1 1/4 cups confectioner's sugar

Instructions

Spray a 9x5" loaf pan with baking spray, line the bottom of the pan with parchment paper and spray with baking spray.  Grate zest from oranges to yield 2 Tbsps, and then squeeze the oranges to yield 1 cup juice.  Set aside 1/4 cup of this juice for the glaze.  Preheat oven to 350 degrees and set rack in the center of the oven.

In a medium bowl sift the flour with the baking soda and 1/2 tsp salt.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on med-high until light and fluffy.  Add the eggs one at a time, beating after each addition until incorporated, scrape down the sides of the bowl as needed.  Add the vanilla and zest and beat until incorporated.  Add the flour and juice and beat on low until blended.  Scrape the batter into the pan and smooth the top, tap the pan on the countertop to pop any air pockets.  Bake until a toothpick inserted in the center of the cake comes out clean 50 mins to 1 hour, rotating the pan several times throughout.

Let the cake cool in its pan for about 10 mins, then invert, remove parchment paper and invert again back to right side up on a piece of wax paper or parchment.  Using a toothpick, poke holes at 3/4 inch intervals in the top of the cake, going about 3/4's of the way down the cake.

In a medium bowl whisk the reserved 1/4 cup juice with the confectioner's sugar and the pinch of salt until smooth.  Brush the glaze repeatedly over the top and sides until you've used it all.  Let the cake cool completely before slicing and serving.  The cake can be stored at room temperature wrapped in plastic wrap for up to 3 days.

Recipe adapted from Fine Cooking



 

Enjoy!



Maple Pecan Pie

This is a very rich and decadent pie ~ worthy of a special occasion. It's good with some fresh whipped cream too. 

 

Crust

1/4 cup old fashioned rolled oats

1 Tbsp sugar

1 1/4 cups flour

1/2 tsp salt

8 Tbsps (1 stick) cold unsalted butter, cut into pieces

3 Tbsps ice cold water

1 large egg yolk

Filling

1 1/2 cups chopped unsalted pecans

3 large eggs

 1 cup Grade B maple syrup

4 Tbsps unsalted butter

1/2 cup sugar

1/4 tsp salt

For the crust:  combine oats and sugar in a food processor with a metal blade.  Process for 2 mins, until oats are a fine powder.  Add the flour and salt and pulse to combine.  Add the butter and pulse about 5 times until mixture resembles coarse crumbs.  In a small bowl, stir together the ice water and egg yolk.  Add the egg mixture to the food processor and pulse until the crumbs begin to climb the side of the bowl and start sticking together when pressed.  Press dough together into a disk and wrap in plastic wrap, refrigerate for about 1 hour.  After chilling roll out dough on a lightly floured surface to about 11" circle.  Line a 9"pie pan with the dough and crimp edges under.  Preheat the oven to 350 degrees.  Refrigerate crust while oven is preheating.  When oven is ready, line the crust with aluminum foil, covering the entire crust and sides.  Fill with dried beans and bake for 15 mins.  Rotate the crust and bake another 10 mins, then remove foil and beans and bake for another 5 minutes, or until the bottom looks dry and the shell is very pale golden.  Remove from the oven and let cool.

For the filling:   Spread the pecans out on a baking sheet and toast them in the oven for 8 mins or until they are fragrant.  Remove from oven and let cool.  In a medium bowl, whisk together the eggs and maple syrup.  Set a large heatproof bowl over a pot of simmering water, melt the butter in bowl.  Add the sugar and salt and stir to combine.  Add the egg mixture and stir gently until the syrup is just hot to the touch.  Remove the bowl from the pan and stir in the pecans.  Pour the filling into the pie shell.  Bake for 15 mins, then rotate the dish and bake for 20 more minutes, or until the filling is set in the middle.  If edges are browning too fast, cover with aluminum foil.  Let cool completely before cutting and serving. 

Adapted from One Girl Cookies

 

 

This delicious recipe was adapted from this wonderful book, available here:



http://astore.amazon.com/rosscoubak-20/detail/0307720489

 

 



Enjoy!