Phenomenal Orange- Chocolate Poundcake

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READY IN: 1hr
Recipe by Mom to Four

I took a base recipe for orange pound cake, and tweaked it completely to my tastes. the end result was absolutely wonderful, and everyone enjoyed it. I hope you do too!

Ingredients Nutrition

  • 2 12 cups all-purpose flour
  • 12 teaspoon salt
  • 14 teaspoon baking powder
  • 14 teaspoon baking soda
  • 12 cup fresh squeezed orange juice
  • 12 orange peel (large)
  • 14 cup slivered almonds
  • 1 cup sugar
  • 12 cup buttermilk, at room temperature (can also use lemon juice and milk mixture)
  • 1 teaspoon corn syrup (light)
  • 1 teaspoon vanilla extract
  • 12 teaspoon orange extract
  • 3 tablespoons juice (orange, peach and mango juide, dole)
  • 1 ounce BAKER'S Semi-Sweet Chocolate
  • 1 teaspoon cinnamon
  • 12 teaspoon fresh grated nutmeg
  • 1 cup butter, softened (no substitutions)
  • 1 large egg
  • 2 large egg whites
  • unsweetened cocoa (to sprinkle)
  • 3 tablespoons brown sugar
  • 2 tablespoons butter (slivered)
  • 12 teaspoon cinnamon

Directions

  1. Preheat oven to 350*F degrees.
  2. Lightly coat a bundt pan with cooking spray.
  3. Sift together flour, salt, baking powder and baking soda in medium bowl; set aside. Make sure when you measure the flour, you do not pack it.
  4. With orange peeler remove peel from orange; coarsely chop one half of it.
  5. Cut orange and squeeze 1/2 cup juice.
  6. Process sugar, almonds and peel in food processor, pulsing until peel and almond is finely chopped.
  7. Combine buttermilk, orange juice, extracts, corn syrup and Dole juice in a small glass measuring cup.
  8. Beat butter until creamed, add 1/2 tsp nutmeg and 1 tsp cinnamon, in a large mixing bowl.
  9. add grated chocolate and orange-sugar mixture to butter on medium-high speed until combined.
  10. Beat in eggs and egg whites, one at a time, beating well after each addition.
  11. At low speed, add flour mixture alternately with buttermilk mixture, beginning and ending with dry ingredients.
  12. Spoon batter into prepared pan.
  13. sprinkle cocoa powder and cinnamon, then crumble the brown sugar. lay slivers of butter all over.
  14. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
  15. Cool on wire rack 15 minutes; invert and remove pan.
  16. when finished you can drizzle a chocolate syrup over it, i used nestles.
  17. servings and prep time only a guess.

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