Browse by
Browse by
Browse by
Browse by
Orange Crush Pound Cake
Tested by Imperial Sugar
Chef Eddy Recipe
Orange Crush Pound Cake
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

You'll have a crush on this pound cake after you taste it! Orange soda makes this cake's flavor sing. This cake can be made with any type of soft drink - just stay away from the diet sodas. 

Prep time
0:30
Bake/Cook time
1:25
Yield
One 9-10 inch cake
Sign in to post a comment
Orange Crush Pound Cake
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
0:30
Bake/Cook time :
1:25
Yield :
One 9-10 inch cake

INGREDIENTS

  • 2 1/3 cup all-purpose flour*
  • 2 1/2 sticks unsalted butter, very soft
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 3 large eggs + 1 egg yolk, room temperature
  • 1 teaspoon salt
  • 4 tablespoons finely grated orange zest, no white bitter pith
  • 3/4 cup orange soda

Orange Glaze

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Butter and flour a 9- or 10-inch Tube pan and set aside.
  3. Sift flour and set aside.
  4. In a stand or hand held mixer using paddle attachment, mix butter until light and fluffy. Add sugar and mix well.
  5. Add 1 egg at a time waiting for the previous added egg to be fully incorporated and mixture regains a smooth homogenous look.
  6. Add yolk, salt, and orange zest. 
  7. Alternately add flour mixture and orange soda in 5 steps, starting with and ending with flour. Scrape batter into prepared pan and place in oven. After 15 minutes in oven reduce temperature to 325°F.
  8. Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 1 hour 10 minutes. If cakes becomes too dark before being done, cover cake with a lightly buttered piece of foil.
  9. Remove from oven and let cool for 10 minutes before turning upside down on a serving platter.
  10. Prepare glaze by combining juice and powdered sugar, cover with plastic food wrap and set aside until cake has cooled.
  11. Brush cake with glaze and decorate with candied orange peel. 
Shout Out To Our Baking Friends
    ::    Jeannette M    ::    Brialyn    ::    Jackie M    ::    Speck    ::    norma s    ::    Jeff A    ::    richard perez    ::    Smiles    ::    wsl    ::    Christina B    ::    Joann Olivo    ::    Jeanett Carol Scales    ::    cchaney    ::    Gene H    ::    Jacqlyn smith    ::    Florence E    ::    deb    ::    Cheryl B    ::    bebe roy    ::    gigemarie
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2017 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.