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Decadent Orange Pound Cake with a Sweet Tart Pomegranate Glaze

decadentorangepoundcakewithasweettartpomegranateglaze

Submitted by Laura L. of Essex, MA, for the Mambolicious Recipe Contest 2009.

Ingredients:

Cake:

  • 4 large navel oranges, 2 zested and juiced, 2 peeled, pith removed, finely chopped
  • 1 cup Brown Cow Cream Top Vanilla Yogurt
  • 3 cups all purpose unbleached flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup salted organic butter, at room temperature
  • 2 cups granulated sugar
  • 2 tsp. pure vanilla extract
  • 6 large organic eggs, at room temperature

Glaze:

  • 1/4 cup orange juice
  • 1/2 cup unsweetened pomegranate juice
  • 6-8 Tbsp. powdered sugar, to taste

Directions:

Cake:

  1. Preheat oven to 325° F. Grease or spray a 10-12 cup bundt or tube pan and set aside.
  2. In a small bowl, stir together Brown Cow Cream Top Vanilla Yogurt, 1/2 cup reserved orange juice and orange zest. Set aside.
  3. In medium bowl, whisk together flour, baking powder and salt and set aside.
  4. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together butter and sugar until light and fluffy.
  5. Add vanilla extract and eggs, one at a time, until mixture is smooth and eggs are incorporated.
  6. Blend dry ingredients into creamed mixture, alternating with yogurt mixture.
  7. Fold in reserved chopped orange and spoon batter into prepared pan.
  8. Bake for 60-70 minutes or until toothpick or cake tester comes out clean when inserted in the center.
  9. Cool in pan on a rack for 15 minutes.
  10. Invert on to serving plate to cool completely.

Glaze:

  1. Prepare glaze while cake is baking.
  2. In a small saucepan, bring orange and pomegranate juice to a boil over medium heat.
  3. Reduce liquid to 1/2 cup, about 10-12 minutes.
  4. Remove from heat and whisk in powdered sugar to taste as the pomegranate juice is tart.
  5. Allow glaze to cool and drizzle over cake.

Servings: 16

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