It’s a holiday, so let’s keep this short. Blood Orange Poundcake – make it. When you do, double the sauce—yes, it’s that good.
Want to know a dirty secret (not so secret, if you follow me on Instagram), see the last picture of all the blood oranges? I knocked over the board after shooting it. And with the shortage of blood oranges this season, I picked them off the floor, rinsed them off and used them for the rest of the shots and for serving.
Yep, that happens when you blog. Good thing I don’t sell baked goods. Luckily, that didn’t stop anyone from having some when I told them this.
Click here to jump over to Better Homes and Gardens, blog Delish Dish, for a few ease-of-making tips.
Blood Orange Pound Cake
Yield: 12 servings
Recipe from Better Homes and Gardens
- 1 ¼ cups butter
- 3 eggs
- 2 ¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup milk
- 5 teaspoons finely shredded blood orange peel
- 2 tablespoons blood orange juice
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla
- ½ cup powdered sugar
- ½ cup blood orange juice
- 2 tablespoons butter, melted
- 2 tablespoons dark rum
- 1 teaspoon cornstarch
- 1 cup whipping cream
- 3 blood oranges, thinly sliced
Preparation: Heat oven to 350 degrees F. Meanwhile, grease and flour a 10-inch tube pan; set aside.
- For the remainder of the recipe, click here.