This delicious orange pound cake is topped with candied orange for a bright burst of flavor and color.
1 pound (4 sticks) unsalted butter, room temperature
3 1/4 cups granulated sugar
1 tablespoon vanilla extract
2 tablespoons orange extract
1 1/2 teaspoons baking powder
1 teaspoon salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour, divided
1 cup thawed orange juice concentrate, room temperature
1/2 cup buttermilk, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extracts, salt, baking powder, and 1/2 cup flour, beat until combined. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add half the rest of the flour, beating until it just disappears. Slowly drizzle in half the orange juice concentrate with the mixer running on low. Beat in the remaining flour, then drizzle in the remaining orange juice concentrate. With the mixer running, beat in buttermilk. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/4 to 2 1/2 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack by first turning it onto its side, then inverting it fully. Let cool completely.
Candied Oranges
4-5 small, thin-skinned oranges (like Cara Cara, Valencia, or clementines)
1 1/2 cups sugar
1 1/2 cups water
Can be done in advance. With a sharp knife, slice oranges into thin, even rounds. Bring water and sugar to a simmer and add oranges. Maintain a low simmer, turning gently occasionally, for 45 minutes or until orange rinds are translucent. Remove to a wire rack and let cool. Reserve orange syrup and use to brush over the cake and to sweeten tea.
Vanilla Orange Icing
3 cups powdered sugar
1 tsp vanilla extract
1 tsp orange extract
1/3 cup thawed orange juice concentrate, plus a little more (or water)
Beat sugar, extracts and 1/3 cup orange concentrate with an electric mixer. Add more liquid a spoonful at a time until you reach the desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one spoonful at a time. Slowly pour over cooled cake. Let cake stand 10 minutes or until glaze has set a little, then apply candied oranges.
