Orange and Marching Cherry Pound Cake with Orange glaze and candied orange peels
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 1kg
Author Chhavi
Ingredients
1cupUnsalted Butter at Room Temperature
1cupSugar
2cupsAll purpose flour/Maida
3teaspoonBaking Powder
4large Eggsor 5 small ones at Room Temperature and Fresh
½teaspoonSalt
1teaspoonVanilla Essence
½cupMaraschino Cherries
½cupOrange Juice
½teaspoonGrated Orange Zest
Glaze
½CupCaster Sugar
2tablespoonOrange Juice
Candied Orange Curls
1Orange's Peel cut into thin strips
2tablespoonSugar
1tablespoonWater
Instructions
Preheat the oven at 180 degrees for 10 minutes.
Make sure the butter is at room temperature. Using a hand whisk or a stand mixer whisk the butter until pale and creamy.This should take about 3-4 minutes.
Add the Sugar and beat it for another 3-4 minutes till the butter sugar mixture is very pale.
Break your eggs in a separate bowl.
Add the eggs one at a time.Beat the mixture well for 3-4 minutes between each egg addition.
Add the salt, vanilla essence and Orange juice.
Mix the flour, salt and baking powder.Fold in the flour mix little at a time in the egg mixture.
Add the cherries and pour the mixture in a prepared cake pan.
Bake the cake for 30-35 minutes at 180 degrees in the preheated oven.
Let the cake cool for 10-15 minutes before unmoulding it.
Glaze
Mix the caster sugar with orange juice.
Keep in mind that very little liquid is required to dissolve caster sugar
Candied Orange Curls
Using a sharp knife or a vegetable peeler cut the orange peel.Slice is into thin strips.
Heat a pan.Add the sugar and water and the orange strips and let it cook till the sauce thickens and coats the peels evenly.
Remove from the syrup and decorate the cake with it.