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Brennans Market

Brennan's Market

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Citrus Pound Cake with Blood Orange Sauce

Citrus Pound Cake with Blood Orange Sauce

Serving Size:Serves 16

Ingredients

  • Cake:
  • Cooking spray
  • 1 Tablespoon all purpose flour
  • 2 1/4 cups (about 10 ounces) all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups sugar, divided
  • 10 Tablespoons butter, softened
  • 1/2 cup (4 ounces) cream cheese, softened
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated orange rind
  • 3 large eggs
  • 1/2 cup low-fat buttermilk
  • 1/4 cup fresh orange juice
  • 2 Tablespoons fresh lemon juice
  • 3 large egg whites
  • Sauce:
  • 2 cups (about 12 oranges) fresh blood orange juice
  • 2/3 cup sugar

Adapted From:myrecipes.com

Description

Because they are less acidic than regular oranges, blood oranges taste a bit sweeter. Reducing the fresh juice concentrates the flavor and makes a stunning ruby-colored sauce. Use regular oranges if you can't find blood oranges. Prepare the cake up to two days in advance

Preparation

Preheat oven to 325°.

To prepare cake, coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Set aside. 

Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir well with a whisk. 

Combine 1 1/2 cups sugar, butter, and cheese in a large bowl; beat with a mixer at medium speed until well blended (about 7 minutes). Add rinds; beat well. Add 3 large eggs, 1 at a time, beating well after each addition. 

Combine buttermilk, 1/4 cup orange juice, and lemon juice. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Place egg whites in a medium bowl. Beat with a mixer at high speed until soft peaks form, using clean, dry beaters. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-third of egg white mixture into batter, and fold in remaining egg white mixture. Spoon batter into prepared pan. 

Bake at 325° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on a wire rack.

To prepare sauce, combine the blood orange juice and 2/3 cup sugar in a large, heavy saucepan; bring to a boil, stirring until sugar dissolves. Reduce heat, and simmer until reduced to 1 cup (about 30 minutes). Serve sauce with cake.

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