Monday, March 12, 2018

Rustic Blood Orange Pound Cake

A few days ago, cartons of fresh eggs from Muskoka, were hand delivered to our kitchen.  With an immediate bok bok bok ba gock on repeat in my head, and the realization that one can only eat so many scrambled eggs, I saw baking in my very near future.  That made me happy.  I have a bakery dream beating on low speed in the back of my mind. On the back burner. 

Next came the alluring wooden crate full of maroon tinged, fresh citrus. Flirty blood oranges being fondled by hungry Sunday shoppers.  Handled over and over and over again. Longing to be part of my next pound cake morning.  

That happened today. 

The blood orange is a variety of orange with crimson, almost blood-colored flesh.
The distinctive dark flesh color is due to the presence of antioxidant pigments common to many flowers and fruit, but uncommon in citrus fruits. The flesh develops its characteristic maroon color when the fruit develops with low temperatures during the night.  Sometimes, dark coloring is seen on the exterior of the rind, as well, depending on the variety of blood orange. The skin can be tougher and harder to peel than that of other oranges. Blood oranges have a unique flavor compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes.

Here is an easy recipe to bake this pretty, simple and rustic pound cake.

Blood Orange Pound Cake

1 cup soft butter
2 cups white sugar
5 eggs
3 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk (or 1 cup milk with 2 tbsp white vinegar let sit until it thickens)
1 tbsp vanilla
Juice of one blood orange (strained) (save 1 tbsp for icing)
zest of one blood orange 

Cream butter and sugar. Add eggs one at a time. 
Add rest of ingredients.

Pour into greased, parchment lined loaf pans.
I make 2 loaves with this recipe OR 1 bundt pan 

325 degree for 1 hour (test)


1/4 cup soft butter
1 tsp vanilla
1 cup icing sugar
1 tbsp. blood orange juice
Dash of cream or milk to make it smooth
Add drop of red and orange food colouring (optional)

Cool cakes well
Roughly ice the cakes
Top with a delightful thin slice of a blood orange


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