Orange Cinnamon Pound Cake
This orange cinnamon pound cake recipe of my grandmother’s has been in our family forever. I can still taste the frosting out the bowl. We would fight over that bowl and get so sick we couldn’t eat the cake until the next day. Mmmm, now that I think of it, that could have been very carefully calculated.
1 cup butter, softened
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1 cup orange juice..no pulp
1 generous teaspoon of freshly grated cinnamon For the Glaze:
1/4 cup orange juice (pulp in)
1/2 cup sugar
Preheat oven to 300F. Grease and flour a 10-inch tube pan.
Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup orange juice, beating well after each addition.
Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.
While cake is cooling, make the glaze by stirring together the 1/4 cup orange juice and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.