A luscious orange-flavored pound cake

Absolutely the best cake I have ever eaten! I got the recipe from the mother of a friend. I think Don's mom got the recipe off the back of a sugar box.


(1 cake)


  1. Preheat oven to
  2. Cream butter until light and fluffy. Gradually add sifted sugar and rind. Cream thoroughly. Add eggs, one at a time, mixing well after each addition.
  3. Sift the flour before measuring, then combine the dry ingredients. Sift.
  4. Gradually add sifted dry ingredients to butter mixture. Add orange juice and combine thoroughly.
  5. Turn into buttered and floured 10-inch tube pan. Bake at for 50-60 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool for 5 minutes.
  6. Turn into wire rack and cool thoroughly. Brush with jam and top with orange peel.


If you try to make a pound cake with margarine or shortening you will end up with a tasteless mess. Butter is the major taste in a pound cake; even if it weren't, butter and margarine have different properties in baking, and this recipe is adjusted for butter.

Don't make this cake if you don't have an electric mixer or very strong wrists. I figure I spend nearly half an hour beating butter and such when I make this cake. Also, this cake is easier to handle if you have a tube pan that comes apart into two pieces.


Difficulty: easy to moderate.
Time: 30-40 minutes preparation, 1 hour baking.
Precision: measure the ingredients.


Liz Sommers 
The Soup Kitchen, Edison NJ 
Recipe last modified: 19 May 86

Original header

Path: decwrl!recipes
From: liz@unirot (Mamaliz)
Subject: RECIPE: Orange pound cake
Message-ID: <4241@decwrl.DEC.COM>
Date: 18 Jul 86 03:42:03 GMT
Sender: recipes@decwrl.DEC.COM
Organization: The Soup Kitchen, Edison NJ
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Approved: reid@decwrl.UUCP

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