Apricot Orange Pound Cake – Holiday Baking

Wondering what to bake for the mail man and your kids’ teachers?  This pound cake, filled with the fragrant, fruity flavors of apricot and orange could be just the thing.

While the apricot and orange extracts might not be readily on hand in your pantry, they make all the difference. I’ve seen them at my local grocery store and have also had some happy luck on Olive Nation with some seriously delicious extracts that have kept my creative baking spirit happy all summer long on the boat.

This recipe was given to me by an exceptional family that sailed with us several years ago. They own a bakery in Amish country and the original recipe is one of their top sellers.  I’ve, of course, changed some of the extracts, due in large part to running out rather than because the recipe needed a single tweak.  Thank you Beiler family for your gift of the original recipe.

Apricot Orange Poundcake Photo Rocky Coast Photography

Apricot Orange Pound Cake
If you end up doubling the recipe, then use five eggs instead of four.  I’ve found the recipe works just a wee bit better.
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
2 teaspoons orange zest
1 teaspoon vanilla extract
1/2 teaspoon apricot extract
1/2 teaspoon orange extract

Glaze:
1/2 cup sugar
1/4 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon apricot extract
1/2 teaspoon orange extract

Preheat oven to 350 degrees. Grease one, 9 x 5 inch, loaf pan.
In a large bowl, cream together the butter and sugar, then add the eggs.  Add the flour, baking powder and salt to a sifter.  Measure the milk and add the extracts.  Sift half of the flour mixture and add half of the milk mixture to the butter and sugar and mix until incorporated.  Repeat and pour into the prepared loaf pan. Bake for about 1 hour and 15 minutes, until a fork inserted in the center of the cake comes clean.

Glaze:
Bring all the glaze ingredients to a boil; pour it over the cake just as it comes out of the oven. Let the cake cool a bit before removing it from the pan.

Serves 8

Annie

Chocolate Orange Pound Cake – A Bake Ahead Dessert

On the Riggin we serve orange/citrus wedges decorated with other fruit at some point during the trip.  Occasionally we have leftovers.  We used to save them, wait until the end of the week and then throw them out.  Every week.  Not only were we wasting the oranges, but the zip-lock bag as well.  Now we use the leftovers in two ways.  Marmalade is one.  The other is combining the juice of the oranges with the herbal teas and remaining breakfast juice to give us special lunch drinks.

To make the drink, squeeze the citrus juice into water and then add the fruit to the water to steep.  Combine with concentrated teas such as mint or lemon balm and add honey and lemon juice to taste.  Serve ice cold or really warm.

OrangeChocolatePoundCake1a

Chocolate Orange Pound Cake

1 1/2 cups (3 sticks) unsalted butter, very soft
2 1/2 cups sugar
7 large eggs
1/2 cup orange marmalade
1 1/2 teaspoons vanilla extract
1 teaspoon orange extract
1/3 cup sour cream
1/3 cup milk
3 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups semi-sweet chocolate chips

Glaze
2 tablespoons orange marmalade
1/4 cup sugar
2 tablespoons unsalted butter

Have all ingredients at room temperature.  Preheat oven to 325 degrees.  Butter and flour a bundt pan.  Place the butter and sugar in the bowl of an electric mixer.  Cream them together at medium speed, then slowly add the eggs, marmalade, extracts, sour cream and milk.  Add the flour, salt and baking powder and beat on low speed until just combined stopping occasionally to scrape the bowl.  Add the chocolate chips.

Spread the batter evenly in the prepared pan and bake until the cake springs back when lightly touched in the center, approximately 1 hour 20 minutes.  Cool the cake upright on a cooling rack for about 10 minutes.  Tap the sides and invert the cake onto the cooling rack.  If you plan to freeze your dessert, cool completely and wrap well.  When you are ready to serve remove the cake from the freezer and let sit on the counter to bring to room temperature.  Follow the below instructions for glazing.

In a small pan, blend together the glaze ingredients and heat over medium heat to a simmer until the sugar is melted.  Use a pastry brush to brush the surface of the warm cake with the glaze.  Allow the glazed cake to cool completely before serving, approximately 1 to 2 hours.

Makes 12 large or 16 smaller servings

OrangeChocolatePoundCake3a

Annie
Yea, oh happy smelling home!

Apricot-Ginger Pound Cake with Rum Glaze

This recipe is one that never fails to satisfy.  It’s a good one for a crowd, but I often make it just for the family too.  I love that it goes into a bundt pan and comes out looking all pretty.

Apricot-Ginger Pound Cake with Rum Glaze

Cake
1 1/2 cups (3 sticks) unsalted butter, very soft
3 cups sugar
7 large eggs
1 1/2 teaspoons vanilla extract
1/3 cup sour cream
1/3 cup milk
3 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/4 cup coarsely chopped crystallized ginger
1/2 cup coarsely chopped dried apricots

Glaze
2 tablespoons dark rum
2 tablespoons orange juice
3/4 cup sugar

Have all ingredients at room temperature.  Preheat oven to 325°.  Butter and flour a bundt pan.  Place the butter and sugar in the bowl of an electric mixer.  Cream them together at medium speed, then add the eggs, vanilla, sour cream and milk.  Add the flour, salt and baking powder.  Gently fold in the ginger and apricots.  Spread the batter evenly in the prepared pan and bake until the cake springs back when lightly touched in the center, approximately 1 hour 10 minutes.  Cool the cake upright on a cooling rack for about 10 minutes.  Tap the sides and invert the cake onto the cooling rack.  In a small bowl, blend together the rum, orange juice and sugar.  Use a pastry brush to brush the surface of the warm cake with the glaze. 

Allow the glazed cake to cool completely before serving (approximately 1 to 2 hours).

Makes 12 large or 16 smaller servings.

Chef Annie
Baking with a gas stove instead of a wood stove

© 2008 Baggywrinkle Publishing