Orange pound cake

October 14, 2009

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Makes one 10-inch cake This cake is one of the treats mentioned in “Reconsidering Happiness,’’ a novel based on Portsmouth’s Ceres Bakery.


Butter (for the pan)
Flour (for the pan)
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, at room temperature
1 2/3 cups granulated sugar
4 eggs
1/4 teaspoon vanilla extract
Grated rind of 1 large orange (enough to make 1 tablespoon)
1 cup buttermilk
1. Set the oven at 350 degrees. Butter a 10-inch Bundt pan. Dust it with flour, tapping out the excess.

2. In a bowl, whisk together the flour, baking soda, baking powder, and salt, just to mix them.

3. In an electric mixer, cream the butter and granulated sugar until light and fluffy.

4. With the mixer set on low speed, beat in the eggs, one at a time, followed by the vanilla and orange rind, stopping once or twice to scrape down the sides of the bowl.

5. Add the flour mixture alternately with the buttermilk, beginning and ending with flour. Transfer the batter to the pan. Tap the pan once on the counter to settle any air pockets.

6. Bake the cake for 45 minutes or until a skewer inserted into the center comes out clean. Leave to cool for 15 minutes. Turn out onto a wire rack and leave to cool completely.


1 cup confectioner’s sugar, sifted
About 2 tablespoons orange juice
1. In a bowl, combine the confectioners’ sugar and 1 tablespoon of the orange juice. Gradually stir in the remaining 1 tablespoon of orange juice, a little at a time, until the glaze is thick but not runny. You may not need all the orange juice.

2. Set the cake on a plate. Drizzle the glaze over the top of the cake, letting it run down the sides. Adapted from Ceres Bakery