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    Sour Cream Pound Cake w/ Citrus Topping

    List of Ingredients

    1 orange
    1 c. butter softened
    2 3/4 c. sugar
    1 T. vanilla
    6 eggs
    3 c. all-purpose flour
    1/2 t. salt
    1/2 t. baking soda
    1 c. sour cream
    Citrus topping (to follow)

    Preheat oven to 325*. Grease 10" tube pan. Finely grate colored peel( but don't get any of the bitter white pith into it) of the orange. Grate 2 teaspoons of peel and set aside. Beat butter on medium speed in large bowl until creamy. Scrape it all down the side of the bowl. Gradually add sugar, beating until light and fluffy. Beat in vanilla and orange peel. Add eggs, one at a time, beating 1 minute after each addition. Combine flour, salt and baking soda in small bowl. Add to butter mixture alternating with sour cream, beginning and ending with the flour mixture. Beat well after each addition. Pour into tube pan. Bake for 1 hour and 15 minutes or until cake tester or toothpick inserted in the middle come out clean.

    Meanwhile, prepare Citrus Topping. Spoon over hot cake' cool in pan 15 minutes. Remove from pan to wire rack; cool completely.

    Citrus Topping

    2 oranges
    2 t. salt
    1/2 c. sugar divided
    1/3 c. lemon juice
    1 t. vanilla

    Finely grate orange peel...(remeber, no pith or white fleshy part) from oranges. Measure 1/3 c. orange peel. Cut oranges in half. Squeeze juice from oranges into measuring cup or small bowl. Measure 1/3 c. orange juice. Combine orange peel and salt in medium saucepan. Add enough water to cover. Bring to boil over high heat. Boil 2 minutes. Drain in fine meshed sieve. Return orange peel to saucepan. Add orange juice and 1/4 c. sugar to saucepan. Bring to a boil over high heat. Reduce heat; simmer 10 minutes. Remove from heat. Add remaining 1/4 c. sugar, lemon juice and vanilla; stir until smooth.





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