ORANGE POUND CAKE with Honeybell Orange 

Pound Cake Ingredients:

1/2 lb (2 sticks) unsalted butter, at room temperature

2 C sugar

4 extra large eggs

1/2 tsp baking powder

1 tsp Kosher salt

3/4 C buttermilk

3 C flour

1/3 C grated orage zest (from about 6 oranges)

1/2 tsp baking soda

1/4 C freshly suqeezed orange juice

1 tsp pure vanilla extract


Reduction Ingredient:

1 C The Tasteful Olive's Honeybell Orange balsamic vinegar



Preheat oven to 350 F. Grease and flour 2 (8-1/2 x 2-1/2 " loaf pans) or 5 mini loaf pans. In bowl of electric mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. With mixer on medium speed, add eggs, one at a time, and the orange zest. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine the orange juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour mixture. Divide the batter evenly between the pans, smooth the tops. The total weight of the batter should be about 50 oz, give or take a couple of ounces allowing for the size of the eggs and how carefully you measure the ingredients. Bake for 45 min. to 1 hour, until a cake tester comes out clean.

Balsamic Glaze: To make the Balsamic Glaze, pour the 1 C vinegar into a stainless steel saucepan and heat it to medium high on stovetop. Stir slowly and when vinegar reduces by about 1/3, remove from heat and allow to cool. It will thicken to a syrupy consistency as it cools. If you reduce by too much, the glaze will thicken quickly to consistency of honey and will be difficult to use as a glaze.

   recipe by "KC Cajun King" Tim Hall