We are not layer cake people, but pound cake? A whole other story. This is Ina Garten's Orange Pound Cake from The Barefoot Contessa Family Style.It requires quite a bit of rind, not to mention fresh orange juice (which, admittedly, I wouldn't have the patience to squeeze out if I didn't have a juicer on my KitchenAid Artisan). But the payoff is that it makes two loaves, so I can freeze one for hosting emergencies.
As with most cakes, this is best if left to sit for 24 hours before eating (making the spare loaf a Godsend if you're trying to save this for a special dinner and other family members are moping around the kitchen acting like poor starving orphans who only get gruel for dessert and begging for "just a taste").
The icing for this loaf, if you notice, is rather thick. This is because it is custom-made for my husband, who likes a little cake with his frosting. So this is double what is recommended by the recipe and decency.
2 comments:
Ooh, it looks delicious!!
The frosting on the cake is always the best part (but the rest looks wonderful, too)!
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