Friday, September 21, 2018

Pecans & Cream-Cheese Poundcake with Orange Infused Butter

Enjoy a warm slice of melt-in-your-mouth poundcake, flavored with vanilla and orange.

What’s better than one slice of cake with coffee or tea or chilled glass of milk? Two generous slices of cake! Now that’s indulgence.

Enjoy a quiet moment from your hectic day with a warm piece of melt-in-your-mouth poundcake, flavored with aromatic vanilla and orangie Grand Marnier, loaded with lightly toasted pecans, and great for dunking, too? This dense but moist textured cake is rich with creamy butter—orange zest infused—and silky cream-cheese. Now this is the kind of moment one looks to take you away from it all, and even better shared.

Come and take a comfortable seat at our cozy table. Dinner is served!

Makes 12 servings

Steps 1 (1-day early):

1 pound (4-cubes) salted butter, softened at room temperature

8 ounces cream-cheese, softened at room temperature

Zest of 3 oranges

  • In a food processor, blend butter, cream-cheese, orange zest until smooth and creamy.
  • Cover with plastic wrap; set aside on the counter overnight to allow the flavors to infuse.

Steps 2 (day of baking):

Important: [Temporarily] take out the middle rack from the oven, and preheat to 350 degrees. Generously butter and lightly flour a large Bundt cake pan; set aside.

6 extra-large eggs

2 cups [ultra-fine] white-sugar

1 cup golden-brown sugar

1 tablespoon vanilla paste

  • In a bowl, with electric beaters on medium speed, beat eggs and sugars until very light and fluffy, about 5 minutes.
  • Add butter mixture from steps 1 and vanillas to eggs and beat on medium until smooth and creamy, about 1 minute; set aside.

Steps 3:

3 cups all-purpose flour

1 cup cake flour

1 teaspoon baking powder

1/4 cup Cultured Buttermilk Blend (optional)

1/3 cup Grand Marnier liqueur and 1 tablespoon vanilla (blend together)

1 [heaping] cup [lightly] toasted pecans (coarsely chop after toasting)

  • In a bowl sift together the first 3 ingredients
  • With a spatula add flour mixture to the orange-butter mixture, alternately with the liqueur mixture, beginning and ending with the flour mixture, incorporating very well after each addition
  • Lastly, add the pecans, mixing well for good distribution
  • Pour into the prepared pan
  • Working quickly, re-place the middle rack back in the oven, place cake pan in the center, and close the oven door
  • Immediately turn the oven down to 325 degrees and bake for about 1 hour and 15 minutes (more or less as needed) or until a wooden stick inserted in the center of the cake comes out clean.
  • Allow the cake to cool for about 10 minutes before inverting. After inverting cake, allow to cool about 20 minutes before slicing (or it won’t cut right)

Now enjoy as much of the cake as you want.

Cook with heart; eat with gusto. Buen Provecho!

About the Writer

HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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7 comments on Pecans & Cream-Cheese Poundcake with Orange Infused Butter

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By melanie jean juneau on February 07, 2013 at 03:02 pm

It is all those little tips and added secet ingredients that make you a chef

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By Barbara MacDonald on February 07, 2013 at 03:04 pm

Last week I bought a flavored is coffee cake it will be the perfect match for this. Oh dear lady, i will be making this wonderful cake for sure. Just love this one my amazing friend...welcome back, I missed you.

hugs :-)

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By HomeRearedChef on February 07, 2013 at 03:22 pm

Thank you, Melanie, I appreciate your words. And now you know why I can't seem to drop the pounds. lol!

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By HomeRearedChef on February 07, 2013 at 03:23 pm

OH, Barbara, I've missed you all as well. I am so tired...I don't want to move from this chair. I am just not as young as I used to be...obviously. lol!

Ooh, and I like the sound of your new coffee. Please set out an extra cup, I am on my way. :)

Mucho hugs back at you, too!

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By Barbara MacDonald on February 07, 2013 at 03:35 pm

Now that would be my pleasure ...let me know and I will bake us cake too...:-)

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By HomeRearedChef on February 07, 2013 at 03:50 pm

That is sooo very cool. Thank you! So if I am ever in your part of the world traveling, I will definitely let you know. :)

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By Barbara MacDonald on February 07, 2013 at 03:52 pm


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