Orange Pound Cake with Triple Sec Cream

By Lorraine

The orange pound cake with glazed top and light frosting stands alone as fabulous.

The fresh fruit with cream is lovely all by itself.

I combined both for a dessert over-the-top wonderful.

Both recipes are from Ina Garten.

I adapted her Cream with Limonchello recipe by substituting orange curd and Triple sec. The pound cake makes two loaves.

Orange Pound Cake

2002, Barefoot Contessa Family Style, Barefoot Contessa Episode: Jeffrey’s Birthday

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Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature

2 1/2 cups granulated sugar, divided

4 extra-large eggs, at room temperature

1/3 cup grated orange zest (6 oranges)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup freshly squeezed orange juice, divided

3/4 cup buttermilk, at room temperature

1 teaspoon pure vanilla extract

To glaze one loaf (optional):

1 cup confectioners’ sugar, sifted

1 1/2 tablespoons freshly squeezed orange juice

Directions

Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

To glaze, combine the confectioners’ sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

~✿~

Fruit Salad with Triple Sec (Limoncello)

PRINT RECIPE
Ingredients
7 ounces Greek yogurt
1/3 cup good bottled orange curd (lemon curd) I made my own orange curd using a microwave lemon curd recipe I posted about here
1 tablespoon honey
1/4 teaspoon pure vanilla extract
2 cups sliced strawberries (1 pint)
1 cup raspberries (1/2 pint)
1 cup blueberries (1/2 pint)
2 tablespoons sugar
3 tablespoons Triple sec liqueur (limoncello liqueur)
1 banana, sliced
Fresh mint sprigs

Directions
For the orange (lemon) yogurt topping, whisk together the yogurt, orange (lemon) curd, honey, and vanilla and set aside at room temperature.

For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.

Serve bowls of fruit with a dollop of orange (lemon) yogurt on top. Top each with a sprig of fresh mint.

Comments

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June 12, 2012 at 10:24 am
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Reply
Miss Jen says
June 12, 2012 at 4:05 am
Mmmmmmm!!! looks amazing.
Reply
corners of my life says
June 10, 2012 at 12:40 pm
Worth every calorie I dare say . . .
Reply
Pondside says
June 10, 2012 at 2:05 am
This is my kind of dessert! I just love a real pound cake and the toppings sound wonderful.
Reply
Leslie McNeil of MarveLes Art Studios says
June 9, 2012 at 3:13 pm
This looks like a keeper recipe for me!! I'm so loving your photography angles, too!
Reply
FABBY'S LIVING says
June 8, 2012 at 11:52 pm
Oh Lorraine, you have me drooling over this great looking cake! They say: "we eat with with our eyes!" Fab photos too! Thank you for the recipe and for your lovely visit sweet lady. Have a blessed weekend.
FABBY
Reply
Janette@Janette's Sage says
June 8, 2012 at 12:45 pm
pound cakes are on of my favorite desserts…this looks divine!
Reply
Just a little something from Judy says
June 8, 2012 at 11:43 am
You continue to bless me and my family by sharing so many fresh and delicious summer recipes. This one looks so good to me, especially since I sit here with my morning cup of coffee. Thank you so much for sharing it. Your photography continues to amaze me.
Reply
Beth says
June 8, 2012 at 10:12 am
This dessert looks unbelievably good! I've always had good luck with Ina's recipes, and I'm already thinking about when I could make this dessert. Your photos are absolutely exquisite!
Reply
Mary Howell Cromer says
June 8, 2012 at 9:48 am
Oh my, this is so not right;')…I am so hungry and cannot have any breakfast, or anything to drink until after my tests are done this morning. This looks heavenly yummy good though~
Reply
Patsy says
June 8, 2012 at 6:09 am
Beautiful presentation! It sounds divine! I have to try this. Patsy
Reply
Kara at Petals to Picots says
June 8, 2012 at 3:07 am
This looks delicious!
Reply
Debby Foodiewife says
June 8, 2012 at 1:50 am
One cannot go wrong with Ina's recipes. I have ALL of her cookbooks, and have made her lemon yogurt poundcake. Orange! Brilliant! I'm looking at the recipes and, yep, I have everything–including triple sec. (I may, or may not, use tripe sec in making my Top Shelf Margaritas). So glad you shared this dessert, so I can make it, too. Great adaptations!
Debby, "A Feast for the Eyes"
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podso says
June 8, 2012 at 12:06 am
It sounds like a good summer dessert to me!
Reply
Walking on Sunshine... says
June 7, 2012 at 8:28 pm
Looks so delicious!
Reply
Winnie says
June 7, 2012 at 9:23 pm
Listen – it's after midnight here and my mouth is watering just looking at these photo! It's not fair 🙂
Reply
moreofhim says
June 7, 2012 at 6:58 pm
Oh, my goodness! That looks absolutely divine! I do love anything by Ina Garten and have never been disappointed by any of her recipes. Thanks for sharing this one! I will definitely be trying this one as I know my family will really love it.
Many blessings – Julie
Reply
NanaDiana says
June 7, 2012 at 12:20 pm
Lorraine- I don't know which I like more-your recipes or your pictures of them. You do a fantastic job- xo Diana
Reply

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