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Orange filling and orange topping transform an ordinary pound cake into something special.




  • In top of double boiler or medium-size bowl, whisk together rind, juice, butter, sugar, egg and egg yolk. Place over simmering water; cook, stirring, until thickened and instant-read thermometer registers 160°F, about 10 minutes. Remove from heat. Stir in extract. Place plastic wrap on filling. Chill until cool and thick, 30 minutes.

  • Place cake, crown side down, on work surface. Trim crown slightly for loaf to lie flat. With serrated knife, cut loaf horizontally into 3 equal layers (use toothpicks as guides).

  • Place 1 cake layer, cut side up, on work surface. Spread a third of filling over top. Repeat with 1 more layer. Sandwich all 3 layers together; place cake, crown side down, on a serving plate.

  • Spread remaining orange filling over top of cake. Arrange fruit on top. Chill slightly before serving.

Nutrition Facts

388 calories; 19 g total fat; 173 mg cholesterol; 219 mg sodium. 50 g carbohydrates; 6 g protein;


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