Recipe for cooking orange pound cake with orange-caramel sauce

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Orange Pound Cake with Orange-Caramel Sauce

Posted by Marla at recipegoldmine.com 2/16/2002 1:45 pm

Source: Ladies\Home Journal

This lb. cake is made with a mere fraction of the butter and sugar called for in the traditional high-calorie classic. The Orange-Caramel Sauce provides even more flavor punch for the bite.

Vegetable cooking spray
1 1/2 c. all-purpose flour
1/2 tea. salt
1/4 tea. baking powder
1/4 tea. baking soda
1 large orange
1 c. sugar
1/2 c. buttermilk or sour milk, at room temperature
1/2 tea. vanilla extract or flavoring
1/4 c. butter, softened (no substitutes)
1 large egg
2 large egg whites

Orange-Caramel Sauce
2 Tbsp. water
1/4 c. sugar

Heat oven to 350 degrees F. Lightly coat a 9 x 5-inch loaf pan with vegetable cooking spray.

Sift together flour, salt, baking powder and baking soda in a medium bowl; set aside.

With vegetable peeler remove peel from orange; coarsely chop. Cut orange in half and squeeze 1/2 c. juice. Process the 1 c. sugar and the orange peel in a food processor, pulsing until peel is finely chopped. Combine buttermilk, 1/4 c. of the orange juice and vanilla extract or flavoring in a small glass measuring c.. (Reserve remaining juice for caramel sauce.)

Beat butter and orange-sugar mixture in a large mixer bowl on medium-high speed until combined. Beat in egg and egg whites, one at a time, beating well after each addition. Reduce speed to low and gradually add flour mixture alternately with buttermilk mixture, beginning and ending with flour mixture.

Spoon batter into greased pan. Bake 35 to 40 min., until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 min.. Invert cake and remove pan; invert again and cool completely.

Make Orange-Caramel Sauce: Meanwhile, combine water and the 1/4 c. sugar in a small saucepan; stir with a wooden spoon until sugar is moistened. Bring to simmer over medium-low heat; cover and simmer 2 to 3 min. or until sugar dissolves. Uncover and cook 5 to 6 min., until sugar turns amber. Remove from heat and slowly stir in reserved orange juice (mixture will bubble vigorously). Return to heat and cook, stirring, until sugar dissolves. Cool; serve with cake.

Makes approximately 12 servings.

NOTE: To make 1/2 c. sour milk, place 1 1/2 tea. lemon juice or vinegar in a glass measuring c.. Add enough milk to make 1/2 c. liquid; stir. Let the mixture stand for 5 min. before using it in a recipe.

Nutritional facts per serving: calories: 190 , total fat: 4.5 g , saturated fat: 2.5 g , cholesterol: 28 mg , sodium: 192 mg , carbohydrate: 35 g , protein: 3 g