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POUND-CAKE-1(D)          USENET Cookbook          POUND-CAKE-1(D)

ORANGE POUND CAKE

     POUND-CAKE-1 - A luscious orange-flavored pound cake

     Absolutely the best cake I have ever eaten! I got the recipe
     from the mother of a friend. I think Don's mom got the
     recipe off the back of a sugar box.

INGREDIENTS (1 cake)
     1 lb      butter
     1 lb      powdered sugar
     2 Tbsp    grated orange rind
     6         large eggs
     3 1/2 cups
               sifted all purpose flour
     1/2 tsp   mace
     1/4 tsp   salt
     1/4 cup   orange juice
     1 cup     apricot jam, strained
     2 Tbsp    shredded orange peel

PROCEDURE
          (1)  Preheat oven to 350 deg. F.

          (2)  Cream butter until light and fluffy. Gradually add
               sifted sugar and rind.  Cream thoroughly. Add
               eggs, one at a time, mixing well after each addi-
               tion.

          (3)  Sift the flour before measuring, then combine the
               dry ingredients. Sift.

          (4)  Gradually add sifted dry ingredients to butter
               mixture.  Add orange juice and combine thoroughly.

          (5)  Turn into buttered and floured 10-inch tube pan.
               Bake at 350 deg. F for 50-60 minutes or until
               toothpick inserted in center comes out clean and
               cake is golden brown.  Cool for 5 minutes.

          (6)  Turn into wire rack and cool thoroughly.  Brush
               with jam and top with orange peel.

NOTES
     If you try to make a pound cake with margarine or shortening
     you will end up with a tasteless mess.  Butter is the major
     taste in a pound cake; even if it weren't, butter and marga-
     rine have different properties in baking, and this recipe is
     adjusted for butter.

     Don't make this cake if you don't have an electric mixer or
     very strong wrists.  I figure I spend nearly half an hour
     beating butter and such when I make this cake.  Also, this
     cake is easier to handle if you have a tube pan that comes
     apart into two pieces.

RATING
     Difficulty: easy to moderate.  Time: 30-40 minutes prepara-
     tion, 1 hour baking.  Precision: measure the ingredients.

CONTRIBUTOR
     Liz Sommers
     The Soup Kitchen, Edison NJ
     caip!unirot!mamaliz
     Path: decwrl!recipes
     From: jeff@rtech.uucp (Jeff Lichtman)
     Newsgroups: mod.recipes
     Subject: RECIPE: Cream cheese pound cake
     Message-ID: 
     Date: 17 Apr 87 05:42:31 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: Relational Technology, Inc., Alameda, California, USA
     Lines: 57
     Approved: reid@decwrl.UUCP

                Copyright (C) 1987 USENET Community Trust
     Permission to copy without fee all or part of this material is granted
     provided that the copies are not made or distributed for direct commercial
     advantage, the USENET copyright notice and the title of the newsgroup and
     its date appear, and notice is given that copying is by permission of
     the USENET Community Trust or the original contributor.





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