I've moved house!
Which means: new kitchen, new hood, new views, new neighbours, new ceilings, new floors, new this, new that, bleep.
The first thing I baked in the shiny new abode was these cakes. My mom sent me a silicon mould with heart-shaped compartments for Valentine's Day, and I was all in a tizzy and had to use it right away. I don't have a pound cake recipe of my own, so I took a chance on the first one I came across.
I had one orange left from BAJA ORANGE SHRIMP FAJITAS, so I thought it best to have a pound cake of the orange-flavoured variety. BAAAA-JAAAAAAA!
The recipe is from My Wooden Spoon. I halved it because there are only six hearts in my mould, and I certainly didn't feel like two rounds of baking and I certainly didn't want muffin-shaped orange pound cakes (BORING)-- I'd just end up feeling bad for them because they'd have to sit around being boring while the cute heart ones were gobbled up in a hot second.
Here is the original recipe (un-halved):
Orange Pound Cake
1/2 cup butter, room temperature (I used margarine)
1 1/2 cups sugar
2 large eggs
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup freshly squeezed orange juice
1/4 cup milk (I used soy)
1/2 teaspoon grated orange rind
2 tablespoons orange juice
1/3 cup confectioner's (powdered) sugar
1. Preheat oven to 325F (180 C) and butter a 9x5 inch loaf pan
2. Cream butter & sugar, then add eggs and mix well; set aside.
3. In another bowl, mix flour, baking powder and salt.
4. In a measuring cup combine orange juice, milk and orange zest
5. Start adding the juice mixture to the butter mixture, alternating with the flour mixture until light & creamy
6. Spoon (pour) into pan and bake for 45 minutes or until center comes out clean with toothpick
7. Cool in pan and then remove from pan and drizzle with glaze
Oh, and I've made these since. It's the Strawberry Cake I've shown you before-- just muffin-sized!