The holidays are over, but ’tis the prime season for oranges! This glorious taste of sunshine in the midst of winter is always a delight to have in our Rural Mom kitchen. From January through spring, it’s a great time to add seasonal varieties of oranges to your diet and your baked goods.
One of my favorite winter recipes for making great use of fresh orange flavoring is Vanilla Pound Cake with a special Honey Orange Bourbon Sauce. Perfect for an after dinner dessert or simply to enjoy with a cup of hot coffee or tea mid-day.
Vanilla Pound Cake
Yield: 1 10-inch round cake
2 C all-purpose flour
1/2 pound butter
1 C sugar
2 teaspoon pure vanilla extract
Preheat oven to 325 degrees Fahrenheit.
In a large mixing bowl, add butter. Beat until butter is smooth and creamy.
Add sugar, eggs and vanilla. Beat until mixture is smooth.
Add flour, stir until fully incorporated.
Pour cake batter into a non-stick or pre-greased 10-inch tube pan. Bake for 1 hour or until crust is lightly browned and toothpick test comes out clean.
Remove from oven. Cool on wire rack for 10 minutes. Remove cake from pan and continue to cool on wire rack for 30 minutes.
Slice and enjoy “as is,” or with Honey Orange Bourbon Sauce.
Honey Orange Bourbon Sauce
2 Tbsp orange juice
1 teaspoon coarsely grated orange peel
2 tablespoon Kentucky Bourbon
1/2 teaspoon honey
1/8 C powdered sugar
In a small mixing bowl, add all ingredients. Whisk ingredients until sugar is dissolved and sauce is smooth. Drizzle over slices of Vanilla Pound Cake.