Ingredients
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1
-
8
-
1
-
1 1/2
-
4
-
2
-
2 1/2
-
2
-
1/4
-
2
-
-
1
-
2 - 5
-
-
Directions
Rich Orange Cream Cheese Pound Cake, Moist, with a light orange flavor, I like to eat a loaf now and freeze a loaf for later You might consider throwing in some dried cranberries Don’t skip the glaze on this one From The Upham Hotel & Garden Cottages in Santa Barbara, Five stars all the way I too was intrigued when I read the recipe I’ve been making cakes for over 50 years and this is a new favorite I only glazed half The un-glazed half is for toasting for breakfast A slice in the toaster oven and woweee is it good Thanks for a great treat
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Steps
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1
Done
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Preheat Oven to 350f in a Large Bowl, Cream Butter and Cream Cheese With a Mixer on Medium Speed. Chop Orange to Fine Pieces in a Food Processor. Add Chopped Orange and Sugar to Butter Mixture; Beat For About 2 Minutes, Until Fluffy. Add Eggs, 1 at a Time, Beating Well After Each Addition. Beat in Vanilla. |
|
2
Done
|
in a Medium Bowl, Combine Flour, Baking Soda and Salt; Add to Butter Mixture and Beat Until Smooth. |
|
3
Done
|
Add Sour Cream and Beat Until Well Combined. |
|
4
Done
|
Pour Batter Into a Greased Bundt Pan or 2 (9x5-Inch) Loaf Pans. Bake 50-60 Minutes, Until a Toothpick Inserted in Center Comes Out Clean. Cool Cake in Pan For 5 Minutes, Then Remove from Pan and Cool Completely. |
|
5
Done
|
Drizzle With Orange Icing, Slice and Serve. |
|
6
Done
|
For the Icing: Mix Powdered Sugar an Denough Orange Juice to Form a Drizzling Consistency. Mix Until Smooth. |
