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Recipe: Orange Juice Pound Cake With Fresh Strawberry Sauce
Similar Categories: Orange, Juice, Pound, Cake, Fresh, Strawberry, Sauce
2 cups flour
3/4 t. salt
1/4 cup frozen orange juice concentrate, thawed
1/4 cup sour cream
1 cup (2 sticks) unsalted butter, room temperature
1&3/4 cup sugar
3 large eggs
4 t. grated orange peel
2 t. vanilla extract
Sauce:
1/4 cup fresh orange juice
1/4 cup sugar
1/2 t. grated orange peel
3 packages (8 oz each) strawberries, hulled and sliced
Chilled whipping cream
For cake: Preheat oven to 350. Butter and flour a 9x5" metal loaf pan. Sift
flour and salt into bow.. Whisk orange juice concentrate and sour cream in
small bowl to blend. Using mixer, beat butter in large bowl until light and
fluffy. Gradually beat in sugar. Add eggs, 1 at a time, beating well after each
addition. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions
alternately with sour cream mixture in 2 additions. Pour batter into prepared
pan. Bake cake until tester comes out clean when inserted into center, and top
is brown, about 1 hour and 20 minutes. Cool cake in pan on rack 10 minutes.
Turn out onto rack and cool completely Can e made 1 day ahead. Wrap tightly;
store at room temperature. For Sauce: Puree first 3 ingredients and 1&3/4 cup
sliced strawberries in processor. Transfer puree to large bowl. Fold in
remaining strawberries. Can be made 4 hours ahead. Cover and refrigerate. Cut cake
into slices. Spoon sauce over each slice and drizzle with cream Makes 6 servings.
3/4 t. salt
1/4 cup frozen orange juice concentrate, thawed
1/4 cup sour cream
1 cup (2 sticks) unsalted butter, room temperature
1&3/4 cup sugar
3 large eggs
4 t. grated orange peel
2 t. vanilla extract
Sauce:
1/4 cup fresh orange juice
1/4 cup sugar
1/2 t. grated orange peel
3 packages (8 oz each) strawberries, hulled and sliced
Chilled whipping cream
For cake: Preheat oven to 350. Butter and flour a 9x5" metal loaf pan. Sift
flour and salt into bow.. Whisk orange juice concentrate and sour cream in
small bowl to blend. Using mixer, beat butter in large bowl until light and
fluffy. Gradually beat in sugar. Add eggs, 1 at a time, beating well after each
addition. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions
alternately with sour cream mixture in 2 additions. Pour batter into prepared
pan. Bake cake until tester comes out clean when inserted into center, and top
is brown, about 1 hour and 20 minutes. Cool cake in pan on rack 10 minutes.
Turn out onto rack and cool completely Can e made 1 day ahead. Wrap tightly;
store at room temperature. For Sauce: Puree first 3 ingredients and 1&3/4 cup
sliced strawberries in processor. Transfer puree to large bowl. Fold in
remaining strawberries. Can be made 4 hours ahead. Cover and refrigerate. Cut cake
into slices. Spoon sauce over each slice and drizzle with cream Makes 6 servings.
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