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Florida Orange Pound Cake with Strawberries

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This mouth-watering dessert packs double freshness from Authentic Florida

January 16, 2014


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This mouth-watering dessert packs double freshness from Authentic Florida. Try our sweet, tangy orange pound cake filled with flavor and smothered with red, juicy Florida strawberries, topped with homemade whipped cream.

Since I just got back from picking fresh Florida strawberries I couldn’t resist making this delicious sweet treat. Enjoy!

Makes 2 cake loaves.

Time: 1 & ½ hours, plus 1 hour for baking

Ingredients

½ pound (2 sticks) of room temperature unsalted butter

2 & ½ cups of granulated sugar

4 extra-large eggs, at room temperature (or 5 large eggs)

1/3 cup of orange zest (6-8 Florida oranges) Note: Zest before you juice oranges

3 cups of all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

1 cup of freshly squeezed orange juice

¾ cup of buttermilk

1 teaspoon of vanilla extract

2 pints of strawberries

Optional: Orange Glaze Ingredients

2 cups of confectioner sugar

3-4 teaspoons of orange juice

Pans, Equipment

Two – 8 ½ X 4 ½ X 2 ½ inch loaf pans, greased

Parchment paper

Electric Mixer

Bowls for mixing

Hand held sifter

Cake Recipe

Heat the oven to 350 degrees. Grease and flour loaf pans. Line the bottom with parchment paper.

Step One

Using an electric mixer, fitted with a paddle attachment, cream 2 sticks of butter and 2 cups of sugar. Mix for 5 minutes until light and fluffy.

While the mixer is on low, add the eggs – one at a time to the mixture.

Next, add the orange zest to the mixture.

Step Two: Flour Mixture

Separately, in a large bowl, sift together the 3 cups of flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda and 1 teaspoon of salt. Set aside.

Step Three: Buttermilk Mixture

In another bowl, combine ¼ cup of fresh Florida orange juice, ¾ cup of buttermilk and 1 teaspoon of vanilla.

Step Four

While mixer is on slow, beginning with the flour mixture, alternately pour the flour and then the buttermilk mixture into the bowl, ending with the flour until all is blended.

Pour the final blended mixture in the loaf pans evenly. Smooth the tops.

Step Five

Bake for 45 minutes (to 1 hour). Check at 45 minutes by inserting a cake tester to see if it comes out clean. When done, let cakes cool for 10 minutes.

Step Six

While the cakes are baking, combine ½ cup of orange juice with ½ cup of sugar in a small saucepan. Stir until the sugar dissolves.

Let cakes cool (in pans) for 10 minutes on a baking rack. Take the cakes out of the pan and set on the rack again. Under the baking rack place a deep cookie sheet.

Pour the orange syrup over the cakes. Let soak into the cakes.  Allow the cakes to cool completely.

Step Seven (Optional Step)

Create an orange glaze by taking 2 cups of (sifted) confectioner sugar and mixing with 3-4 tablespoons of orange juice (add more if needed to make it pour well).

With a spoon, drip or pour over the cakes. Let the glaze dry.

Step Eight

Clean 2-3 pints of Florida strawberries and cut in quarters.

Use ready made whipped cream or make your own using 1 cup of heavy whipped cream and ¼ cup of sugar in a mixer for 2 minutes.

Place cake on a plate, add the strawberries, top with whipped cream.

To see Robin make the recipe, visit our YouTube Video.

For more on authentic ideas and travel, go to Authentic Florida and be sure to sign up for Authentic Florida’s free E-News, a bi-monthly newsletter featuring the latest Florida travel, food and living ideas.

Recipe adapted from the Barefoot Contessa recipe, Orange Pound Cake.

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