Search recipes for bundt orange pound cake. I love to explore the various ingredients added to make the pound cake. I have made olive oil cake and butter cake but have never tried pound cake. My friend gave me a chiffon bundt cake pan through my parents when they went back home. I am trying my hand using this chiffon bundt baking pan 10 inches.

As this is my first time trying it, I will just stick to using fresh orange and zest; just in case it doesn’t turn out. Some recipes say to brush the bundt, some said no need. Well, I am brushing and lining it. Using butter, oil, orange blossom, orange essence, sour cream, 5 eggs, and reducing sugar from 450 to 250 g as most recipes use 400-450 g. Oven temperature ranges from 45-65 minutes.

I am trusting God for I am not very sure that the ingredient amounts are okay. Glad that it turned out perfect and I can call it my own. Thank you, God, for your help. I nearly dropped the cake, so it’s a bit out of the plate. Phew, no crack, moist, beautiful, flavorful, and delicious. Let’s bake with confidence and trust in God!!!

Ingredients

Orange pound cake

375 g plain flour
340 g butter, softened
250 g granulated sugar
175 g sour cream, add 1/4 Tsp salt and 1 Tsp orange juice
60 ml olive oil
60 ml fresh orange juice (bought)
1 Tsp orange blossom water
1 Tsp orange essence
1 1/4 Tsp baking powder
1/2 bicarb soda
1/2 tsp salt
1 whole orange, zest

Orange syrup

2 oranges, peels only
3 Tbs orange juice
1/2 Tsp orange essence
120 ml water
100 g granulated sugar

Method

For orange cake

Preheat oven to 170 degrees C. Butter and lined a 10-inch tube pan. Set aside. In a bowl, use your fingers to rub the sugar and zest together until it becomes fragrant and well combined. This method better releases the oils and flavour of the orange zest into the cake batter.

Put sour cream in a jug, add 1/4 Tsp salt and 1 Tsp orange juice. stir to mix well. Set aside. Put plain flour, baking powder, bicarb soda and salt together in deep plate and mix together for 30 seconds. Set aside.
In mixing bowl, add butter, oil, sugar and zest, orange blossom, orange essence, and orange juice. Beat for 5 to 7 minutes, or until light and pale yellow in colour. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.

Add in 1/3 of flour mixture, using low speed, until well combined, but do not over mix. Add some sour cream mixture and mix on medium speed until well combined. Add half of the remaining flour mixture, then the rest of the sour cream mixture. Repeat the process until both finished. Scrape down the sides and bottom of the bowl and mix on low speed for about 30 seconds to make sure the batter in well mixed.

Scoop the batter into the prepared bundt pan. Next place a thick towel on the benchtop and bang the bundt pan 4-5 times to settle the batter, and break up any air bubbles. Bake for 1 hour 20 minutes, or until a skewer inserted into the center comes back clean. While the cake is baking, get started on preparing the syrup.

For orange syrup

Add all the ingredients to a small saucepan over medium low heat. Bring to a simmer, stirring occasionally until the sugar is totally dissolved. Set aside until cake is done baking. When the cake is done, remove it from the oven and, while it’s still warm, use a skewer to prick the surface all over. Pour the syrup evenly over the cake, allowing it to soak in. Let the cake cool in the pan for 30 minutes before carefully turning it out onto a plate. I nearly drop the whole cake. Allow it to cool completely before serving.
Note: Oven temperatures vary. You might put in less time about 45-60 minutes. You can glaze your cake. You can add fruits on top. I just wanted it plain with syrup absorbed into the cake.

Note: Oven temperatures vary. You might put in less time about 45-60 minutes. You can glaze your cake. You can add fruits on top. I just wanted it plain with syrup absorbed into the cake.

https://helenscchin.com/2018/01/31/orange-pound-cake/

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