Fruited Orange-Striped Pound Cake

Fruited Orange-Striped Pound Cake
Orange filling and orange topping transform an ordinary pound cake into something special.
Makes 6
Prep 15 m
Chill 30 m
Cook 10 m



  1. 1 of 4 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 degrees F, about 10 minutes. Remove from heat. Stir in extract. Place plastic wrap on filling. Chill until cool and thick, 30 minutes.
  2. 2 of 4 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).
  3. 3 of 4 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.
  4. 4 of 4 Spread remaining orange filling over top of cake. Arrange fruit on top. Chill slightly before serving.
Nutrition Information for Fruited Orange-Striped Pound Cake
Servings Per Recipe: 6
Per Serving: 19 g Fat, total, 11 g sat. fat, 173 mg chol., 219 mg sodium, 2 g fiber, 50 g carb., 6 g pro., 388 kcal cal.