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Orange Pound Cake with Triple Sec Cream

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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
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)
2008, Barefoot Contessa Back to Basics, All Rights Reserved

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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    Reply

  5. This looks like a keeper recipe for me!! I'm so loving your photography angles, too!

    Reply

  6. 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

  8. 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

  9. 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

  10. 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

  13. 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"

    Reply

  16. Listen – it's after midnight here and my mouth is watering just looking at these photo! It's not fair 🙂

    Reply

  17. 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

  18. 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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