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Orange Blossom Pound Cake

Servings:
12 servings
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Ingredients

  • 2 cup butter, softened
  • 4 1/4 cup sugar
  • 4 1/4 cup sifted cake flour
  • 2 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 9 cup eggs
  • 3 tablespoon orange flower water (available in specialty food stores)
  • 2 cup orange juice

Preparation

Baking Directions:

Preheat the oven to 350°F.

Grease and flour a Bundt pan.

In a large bowl, cream the butter together with 2¼ cups of the sugar.

Add the flour, baking powder, and salt and mix until well combined.

Add the milk, eggs, 1 tablespoon of the orange flower water, and orange zest and beat until smooth.

Pour the batter into the Bundt pan.

Bake for 1 hour and 15 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Poke holes all over the cake with a toothpick and let it cool thoroughly.

In a small saucepan, combine the orange juice, the remaining 2 cups of sugar, and the remaining 2 tablespoons of orange flower water.

Bring to a boil over high heat.

Paint the sauce onto the cake with a pastry brush.