ORANGE POUND CAKE

ORANGE POUND CAKE

I tried something new. The amazing Honey Tangerine. They are super sweet and oh so good. I can’t believe I missed them. They are in season from January to March. Look for shiny skins. They should also feel heavy for their size. I’m making Orange Pound Cake from scratch. No box cake for me. I use sugar in the raw. It gives your baked recipes a deeper flavor.  I’m also using stoneground flour. Kerry’s Kitchen smells awesome! Give Honey Tangerines a try.

2 ¼ cups stoneground flour

2 cups sugar in the raw

½ teaspoon sea salt

½ teaspoon baking soda

1 tablespoon honey tangerine peel

1 teaspoon vanilla extract

1 cup butter softened

1 (8- ounce) carton sour cream

3 eggs

1 cup powdered sugar

2 tablespoons juice from the honey tangerine

Preheat the oven to 325 degrees. Grease a loaf pan and set aside.

In a large bowl with an electric mixer combine flour, sugar, salt, baking soda, Honey tangerine peel, vanilla, margarine, sour cream and eggs. Blend at a low speed. Then beat for 3 minutes at medium speed and pour batter into prepared pan.

Bake for 60 to 70 minutes or until the top of the cake springs back when touched lightly in the center.

Let the cake cool for about 15 minutes then remove from the pan. Let the cake cool completely.

For the glaze, blend 1 cup powdered sugar with 2 tablespoons of the honey tangerine juice. Adjust it so the consistency can be poured. Drizzle over the cooled cake.