Blood Orange Pound Cake Recipes

BLOOD ORANGE POUND CAKE RECIPE

Steps:

• Preheat oven to 300 degrees F. Grease a 6-cup bundt pan with cooking spray. Set aside. In a medium bowl, mix together the all-purpose flour, salt and baking powder. Set aside.
• To the bowl of a stand-up mixer with the paddle attachment (you can also do this in a medium bowl with an electric hand mixer), add the softened butter, sugar and blood orange zest; beat for about 5 minutes, until pale in color. Mix in one egg at a time, being sure each egg is incorporated before adding another. Turn mixer to high and beat for 2 to 3 minutes, until light and fluffy. Add the vanilla extract and mix.
• Fold flour mixture into butter mixture, alternating with the milk, beginning and ending with the flour. Pour the pound cake batter into the prepared bundt pan and transfer to the oven to bake for 45 to 50 minutes, until a skewer inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan and then invert onto a cooling rack.
• While the pound cake is cooling, whisk together the powdered sugar, blood orange juice and milk. If glaze is too thick, add the additional tablespoon of juice. Pour the glaze over the cooled cake and garnish with blood orange slices.

BLOOD ORANGE RICOTTA CAKE

Steps:

• For the ricotta pound cake: Preheat the oven to 300 degrees F. Butter the bottom and sides of a 9-by-3-inch round cake pan with removable bottom with the melted butter and line the bottom with a 9-inch-diameter parchment paper round. In the bowl of a stand mixer fitted with the whisk attachment, whip together the eggs and sugar at medium-high speed until the mixture is very thick and falls in heavy ribbons, about 7 minutes. In a separate bowl, whisk together the oil, ricotta, orange juice, and vanilla. Gently add the ricotta mixture to the egg mixture and whip just until blended. Sift together the flour and baking powder. Add the sifted ingredients to the batter, mixing just until incorporated, scraping down the sides of the bowl as needed. Do not over mix. If necessary, finish folding in the sifted ingredients by hand, using a rubber spatula. Pour the batter into the prepared cake pan and place on a rack in the center of the oven. Bake the cake until lightly browned on top, about 70 minutes. The cake is done when a knife blade inserted into the center comes out clean and when the top of the cake springs back lightly when touched. Remove the cake from the oven and allow to cool completely. Once cooled, remove the cake from the pan and peel parchment paper from bottom of the cake. Wrap the cake tightly in plastic wrap until ready to use. The Ricotta Pound Cake can be stored for up to 1 day at room temperature or in the freezer for up to 1 week. For the blood orange simple syrup: Combine the sugar with 1/3 cup water in a small, heavy saucepan over medium-high heat and bring to a boil, stirring occasionally. Remove from the heat, pour into a clean bowl, and allow to cool. Once fully cooled, stir in the blood orange concentrate until combined. The Blood Orange Simple Syrup will keep for up to 7 days in an airtight container in the refrigerator. For the blood orange curd: Soften the gelatin sheet in 2 cups cool water for 3 minutes. Combine the whole eggs, egg yolks, sugar and both juices into a heatproof, nonreactive mixing bowl set over a pan of simmering water (do not allow the bowl to touch the water) and whisk together until the sugar begins to dissolve. Cook, whisking continuously, until the mixture begins to thicken into a custard, 5 to 7 minutes. If using a candy thermometer, cook to 170 to 180 degrees F. Whisk the butter. The curd should be smooth and homogenous. Squeeze out the excess water from the gelatin and whisk the gelatin into the hot mixture until fully dissolved and combined. Remove the bowl from over the water and strain the curd through a medium-mesh sieve into a clean, nonreactive mixing bowl. Cover with plastic wrap pressed directly onto the surface of the curd and allow to cool in the refrigerator. The Blood Orange Curd can be stored for up to 3 days in an airtight container in the refrigerator. For the cranberry orange preserves: In the bowl of a food processor fitted with the blade attachment, pulse together the cranberries and orange juice. The cranberries should still be in chunky pieces. Combine the cranberry mixture with the corn syrup and sugar in a medium saucepan over medium-low heat. Stirring every 5 minutes, cook the mixture until it boils and thickens, 15 to 20 minutes. If using a candy thermometer, cook to approx. 210 degrees F. Transfer to a clean bowl. Cover with plastic wrap and cool in the refrigerator. The Cranberry Orange Preserves can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
• For the blood orange whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, whip together the cream and sugar until stiff peaks form, about 3 minutes. Remove the bowl from the mixer. Using a rubber spatula, fold in the Blood Orange Curd until combined, being careful not to over mix, which could make the stiffened whipped cream weak. The Blood Orange Whipped Cream should be made when ready to assemble the cake. To assemble the cake: In a small mixing bowl, gently fold together the raspberries and the Cranberry Orange Preserves until combined. Place the unwrapped pound cake on a flat work surface. Using a long serrated knife, slice off the top 1/4-inch to even out the top of the cake as necessary. Slice the cake horizontally into 3 even layers. Using a 10-inch round cake board as the bottom of a 10-by-3-inch round cake pan with removable bottom, center 1 cake layer on the cake board, cut side up. Using a pastry brush, moisten the cake layer with one-third of the Blood Orange Simple Syrup. Measure out 1 1/2 cups of Blood Orange Whipped Cream and set aside to be used to frost the top of the cake. Using an offset spatula, spread half of the remaining Blood Orange Whipped Cream onto the syrup-soaked cake layer, allowing the whipped cream to fill up the space between the cake and the cake pan. Use a rubber spatula to gently but firmly press the whipped cream down in between the side of the cake pan and the cake layer, thus essentially forming the side of the cake. Spoon half of the raspberry-cranberry preserves mixture onto the Blood Orange Whipped Cream, gently pressing the berries onto the cream. Top with a second layer of pound cake and repeat with another one-third of the simple syrup, the other half of the remaining Blood Orange Whipped Cream, and remaining raspberry-cranberry preserves mixture. Top with the final layer of cake and moisten with the remaining Blood Orange Simple Syrup. Using a long, flat spatula, evenly spread the reserved 1 1/2 cups Blood Orange Whipped Cream over the top of the cake. Tightly wrap the cake in the pan in plastic wrap and place in the freezer overnight.

BLOOD ORANGE POUND CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter and line a 1-litre loaf tin.
• Beat the butter and sugar in a bowl for 8 mins until fluffy and very pale. Beat in the eggs one at a time. Fold in the flour, baking powder, bicarbonate of soda and salt, then the soured cream and zest. Spoon into the tin and bake in the centre of the oven for 45-50 mins, or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out onto a rack to cool completely.
• To make the icing, combine the sugar and juice and spoon over the cake. Sprinkle over the pistachios and candied peel, if using (see tip, below). Will keep in an airtight container for up to three days.

BLOOD ORANGE POUND CAKE

Steps:

• Set oven to 350F
• Mix the dry ingredients together and set aside.
• Measure the orange juice in a glass measuring cup and then fill to the 1/2 cup mark with buttermilk. Add the zest, extract and vanilla paste. Set aside.
• Cream the butter and sugar together until light and fluffy. Beat in the eggs.
• Alternately add the dry ingredients along with the wet, to the butter mixture, beginning and ending with the dry. Don't over mix.
• Turn batter into a buttered and floured loaf pan. I lined the pan with a piece of parchment paper to make it easier for me to lift it out.
• Bake for about 55 minutes to an hour, until a toothpick comes out clean.
• Cool for 10 minutes in the pan, then turn out to a rack.
• When the cake is mostly cooled, glaze with the Blood Orange Glaze.
• To make the glaze, mix the sugar with enough of the juice to create a nice glaze consistency. Add in the extract, if using. Spread or drizzle on the cooled cake. If your glaze is too thin, you will lose a lot of it to 'run off'. I like to make it on the thick side and spread it with a knife or spreader.

BLOOD ORANGE POUND CAKE

Steps:

• Preheat the oven to 350°F (175°C or 155°C for a fan oven).
• Grease two 8½ x 4½ x 2½ loaf pans with a little butter.
• Sift the flour, baking powder, baking soda and salt into a large bowl. Set aside.
• Gently mix together ¼ cup of the orange juice, the buttermilk or pouring yogurt and vanilla in a pitcher or another bowl. Set aside.
• Beat the butter and 1¾ cups of the sugar in an electric mixer until light and fluffy.
• Beat in the beaten eggs and the orange zest.
• Add the flour mixture and orange juice mixture alternately to the butter, sugar and egg mixture in the electric mixer. I do this in about 2 additions each, beginning and ending with the flour.
• Carefully pour the batter into your two prepared pans, dividing the mixture evenly and gently smoothing the tops.
• Bake for 45 - 60 minutes until the tops of the cakes are beginning to turn golden brown, the cakes spring back when touched lightly, and a skewer inserted in the centre comes out clean. Remove the cakes from the oven and cool in the pans for ten minutes.
• Meanwhile, gently mix the remaining ¼ cup of sugar with the remaining ½ cup of orange juice in a small saucepan.
• Heat the mixture gently, stirring constantly with a wooden spoon, until the sugar is completely dissolved.
• Place a layer of wax or greaseproof paper on the table or counter top, with a layer of paper towels over it.
• Remove the cakes from their baking pans to a wire cooling rack. Place the rack on top of the paper and paper towels.
• Poke a few holes in the cakes with a skewer, and carefully spoon the syrup over top.
• Let the cakes cool completely before glazing.
• To make the glaze, put the icing sugar in a bowl and gradually add one to two teaspoons orange juice until a fairly thick, smooth and pourable consistency is reached.
• Drizzle the glaze over the cakes.

BLOOD ORANGE MIMOSA CAKE

Steps:

• Heat oven to 315 degrees F. Spray a 10-cup bundt pan with nonstick baking spray.
• In the bowl of a stand mixer, combine the sugar with orange zest. Using your fingers, rub the zest into the sugar until fragrant.
• Add the butter and salt to the bowl and cream together with sugar. Beat on medium-high for 7 minutes, until butter is pale yellow and fluffy. Add the eggs, one at a time, combining well after each addition and scraping down the sides of the bowl as needed.
• Reduce speed to low and slowly add the flour in two batches, mixing each time until just combined. Do not overmix.
• Pour the Moscato and mix until just combined.
• Pour the batter into the prepared pan and bake for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool in the pan for at least 10 minutes before inverting onto a serving plate. Let cool to room temperature.
• In a small pot set over medium heat, combine all the ingredients and cook over medium-high heat. Reduce mixture by about a third and thickened, about 5 minutes. Remove from heat and let cool completely
• In a small bowl, whisk together all the ingredients until it's pourable.
• To assemble cake, poke holes all over the cooled cake with a skewer or fork. Pour the simple syrup over the cake so it's absorbed. Repeat again (it's a lot of syrup and you don't have to use it all but the cake is delicious with it.)
• Finally drizzle the glaze over the cake and let it set for 10 mins.

BLOOD ORANGE POUND CAKE

Steps:

• Preheat to 350°F. Thoroughly butter and flour a bundt pan.
• Juice about ¾ cup blood orange juice.
• In stand mixer fitted with a whisk attachment, combine sugar and butter. Beat until fluffy.
• Add in eggs.
• Whisk together flour, baking powder and salt. Alternate adding the wet mixture and orange juice.
• In a small bow, combine blood orange juice, sour cream and orange blossom water. Whisk together until combined
• Alternate by adding in flour mixture and orange juice mixture to the stand mixer.
• Add orange zest in.
• Whisk batter until incorporated
• Pour into a buttered and floured bundt pan.
• Bake for about 1 hour.
• Let the cake cool to room temperature before adding the glaze.
• In a bowl, combine confectioners sugar, blood orange juice. Stir together.
• Transfer to a piping bag and snip off the tip.
• Pipe the glaze over the pound cake.

BLOOD ORANGE POUND CAKE

Steps:

• Preheat oven to 350F (175C). Butter and flour a 9" x 5" (23cm x 13cm) loaf pan and set aside.
• In the bowl of an electric mixer beat together the butter and sugar until fluffy. At least 5-7 minutes, it should look like whipped cream! This will get you the best texture.
• Add eggs 1 at a time, beating in between each addition. Add vanilla and orange zest beat to combine.
• In a medium bowl whisk together the flour, baking powder, and salt.
• Add the flour mixture to the butter mixture, in thirds, alternating with the sour cream, until both are incorporated.
• Transfer batter to the loaf pan, smooth out the top and bake for 45-50 mins until a toothpick comes out clean.
• Allow the cake to cool completely before releasing it from the pan. Place cake on a cooling rack, fitted into a sheet pan, to catch the glaze when the cake is frosted.
• For candied oranges:
• Slice 2 oranges into 12 orange wheels (1/4" thick) each orange should give you 6 wheels.
• In a large sauté pan combine sugar and water, simmer mixture until translucent and bubbling. Add oranges in a single layer. Simmer oranges for 3-4 mins each side and then transfer to a cooling rack (with a rimmed sheet pan underneath) to catch the drippings.
• For glaze:
• Squeeze the oranges that were striped of the zest for the cake, into 3 tablespoons of juice.
• In a small bowl add powder sugar through a fine sieve to remove clumps. Then and juice, whisk until smooth.
• Spoon glaze over the top of cake, allowing it to drip over the sides of the cake. Garnish with 2 rows of candied oranges, overlapping slightly to create a decorative design (alternate colors too, lighter with darker etc)
• Place cake on a platter, garnish either side with fresh mint or orange blossom if you have them, and slice into thick slices. Serve with homemade whipped cream. Enjoy!
• For whipped cream, place everything in an electric mixer and whip on high until soft peaks form.

BLOOD ORANGE ROSEMARY POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Thoroughly spray a 6-cup (8 1/2-by-4 1/2-by-2 1/2-inch) loaf pan with nonstick baking spray.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add in the eggs and egg yolk one at a time, mixing after each addition. Turn the mixer to low and gradually add the flour and salt. Slowly add the blood orange soda, mixing until combined. Scrape the sides, add the rosemary and zest in one of the blood oranges. Mix again for about 30 seconds.
• Scoop the batter into the prepared pan, spread evenly and place onto a baking sheet. Tap the baking sheet on the counter top to allow air bubble in the batter to escape. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Allow to cool completely in the pan.
• Meanwhile make the glaze: Zest the second blood orange and then juice it into a small measuring cup. Add the powdered sugar, orange zest and 2 tablespoons of the blood orange juice to a mixing bowl and whisk until the glaze is thick but pourable, adding an extra tablespoon of blood orange juice to thin if needed. Remove the cake from the loaf pan to a baking rack set over a baking sheet, drizzle the glaze over the cake and let set.

ORANGE SOUR CREAM POUND CAKE

Steps:

• If your eggs are not at room temperature, set them in a bowl of warm water now.
• Preheat the oven to 350 F. Prepare a 10 cup bundt pan with flour & butter or with a baking spray (I prefer the latter).
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, zest, vanilla and salt. Beat for 10 minutes, this mixture should be VERY light and fluffy.
• Add the eggs, one at a time beating for at least a minute before adding another.
• Sift the cake flour over the batter. Add the sour cream on top. Cover the stand mixer with a tea towel (if yours is the kind that spills) and turn the mixer on low. Beat until the flour is just incorporated.
• Pour batter into the prepared cake pan. Bake for about 35-45 minutes, until you can touch the top of the cake and it springs back.
• Let the cake cool for a few minutes in the pan then turn it upside down and transfer it to a plate or cooling rack.
• Once it's completely cool, make the glaze by mixing together the powdered sugar and blood orange juice. You want it quite thick. Scoop it onto the cake.
• tore in an airtight container. If making ahead of time, wait until the day of serving to make and add the glaze.