You see (or maybe you don’t see- I finally got my camera in the mail yesterday, too late! alas for a picture of this), this isn’t just any pound cake. This is orange pound cake with marionberry preserves. And a small mountain of farm-fresh whipped cream. I don’t think whipped cream has any anti-oxidant properties– in fact, maybe the reverse– but don’t let that deter you. This is a fabulously cake, easy to throw together, fancy enough for company, rich enough to satisfy after a light meal, light enough from the citrus not to overwhelm, and a good way to use up the specialty jam you’ve got lying around begging to be showcased. You can also, incidentally, eat it for breakfast the next day and pretend that, since it has orange juice in it, it’s healthy. I promise I won’t tell.
Orange Pound Cake
1 1/2 tsp. baking powder
1/2 c. butter
rind of 1/2 an orange (more if you’d like)
1/2 tsp. salt
1/2 c. fresh orange juice
Mix dry ingredients. Add butter, vanilla, orange juice and rind. Beat 2 minutes. Add eggs and beat 2 minutes. Pour into loaf pan, lined with wax paper. Bake in 350 degree oven for 1 hour.
Serve with jam, fresh fruit, whipped cream, and/ or maple syrup. Or a nice caramel sauce. *drool*