Orange and Vanilla Pound Cake

A traditional American pound cake would contain one pound each of flour, butter, eggs, and sugar. This recipe is quite popular in Southern states and is usually a staple at picnics and potlucks. American pound cakes are lighter but often contain an abundance of butter to provide a rich taste and are considered a staple in the cuisine of the Southern United States.

Yield:

1 pound cake

Ingredients

1. 160 gr butter softened
2. 160 gr sugar
3. 3 1/2 eggs
4. 5o ml milk
5. 250 gr flour sifted
6. 1 pinch of salt
7. 4 gr baking powder
8. 2.5 ml orange extract or orange liquor
9. 1 teaspoon vanilla extract
10. 1/2 spoon orange peel
11. 1/2 vanilla bean (just the seeds)
12. .
13. Soaking liquid (opcional)
14. =======================
15. 1/2 cup Grand Marnier Liquor
16. 1/4 cup Myers Rhum

Directions

1. Preheat the oven to 185 C degrees with rack in center. Spray 1 9-by-4 1/2-by-2 3/4-inch loaf pan with cooking spray; line with parchment. Set aside.
2. Sift together flour, salt and baking powder, set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy.
4. Slowly add eggs one at a time to butter-and-sugar mixture.
5. With the mixer set on low, add flour mixture alternating with the liquids.
6. Beat in vanilla bean seeds and orange peel.
7. Spoon batter into prepared pan. Bake until a cake tester comes out clean, 80 to 90 minutes. Let cool on wire rack, then remove from pan.
8. When the pound cake is cool enough, soak it in the liqueur and rhum mix.

Notes