Orange loaf cakes from Baking - From My Home to Yours (page 227) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 04, 2019

    This is the "orange" variation for the "Rum-Drenched Vanilla Cakes" recipe in this book. Great pound cakes - really nice dense but tender texture, good moisture, great butter-orange flavors. Mixing process is easy and simpler than that for some other pound cake recipes. Recipe calls for a pinch of fine salt - I like a bit more and have made a note to bump it up to 1/4 tsp and see how that goes. I was missing my second 8.5x4.5-inch loaf pan the night I made these so I subbed a 9x5-inch loaf pan and put a bit more batter in it - worked fine. Removed cakes from the oven once they reached 204F in the middle - that was a good temperature - both moisture and texture very good at that point.

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