If you use anything else but real
butter in this cake recipe you may be disappointed. The soft type of butter will
not work at all.
This is an excellent cake for picnics, it travels well.
Orange Buttermilk Poundcake
1 C. butter at room temperature
2 C. sugar
2 1/2 C. flour
2 t. baking powder
1/4 t. salt
3 egg yolks
1/2 C. buttermilk
1 T. grated orange peel (orange part only)
1 T. fresh orange juice
1 t. vanilla
1 t. orange extract
Butter and flour a 10-cup Bundt or Tube pan. Preheat oven to 325°F.
Combine butter, sugar, flour and baking powder together. Beat on low speed for 2
In a separate bowl combine, eggs, egg yolks, buttermilk, orange peel, orange
juice, vanilla and orange extract together. Add the butter mixture in 3 parts,
beating 1 minute after each addition. Scrape batter into prepared pan. Bake on a
lower rack for about 1 hour, until a tester comes out clean. Place cake on a
rack to cool.
1/2 C. water
1/2 C. sugar
1/3 C. orange juice
1/4 C. orange flavored liqueur
2 t. vanilla
Add sugar and water to a saucepan.. Stir and bring to a boil. Remove from heat
and add remaining ingredients.
Unmold cake and brush cake all over over with the syrup while still warm,