Kristen’s Moosewood Sour Cream Orange Pound Cake of Doom

I still have a soft spot for Kristen and this is one of the reasons why. We are going to combine items A, B and C  then bake them. Get a Kitchen Aid or some such to help with the work.

A. the flavoring stuff, all at room temperature (say 23 degrees C)

  • 2.5 sticks (around 325 grams) of butter
  • 1.75 cups (around 400 ml) of sugar
  • 4 large eggs
  • 1/2 teaspoon (say 2.5 ml) of vanilla extract
  • orange zest, 3-5 teaspoons (say 15-25 ml)

Cream the sugar and butter together, then mix in the rest. Beat a bit. The idea is to get some air into this mixture.

B. The (dry)  flour stuff

  • 3 cups (750 ml) of all purpose flour
  • 3 teaspoons (say 15 ml) of baking POWDER
  • 1 teaspoon (5 ml) of baking SODA
  • 1/2 teaspoon (2.5 ml) salt

Mix these dry ingredients by hand until uniformally distributed. Now thank Maxwell and the second law of thermodynamics.

C. 1.5 cups (325 ml) of sour cream

Now be gentle for this next step

We are now going to scoop the creamed butter stuff (A) into a big bowl.

Next we are going to GENTLY fold (B) and (C) into this. Pay attention: you are going to GENTLY fold this. Don’t beat the mixture because this will develop the glutens and toughten up the cake.  You want the cake to come out as soft and delicate as your pure, innocent heart.

Gently dump this into an angel food cake pan (the kind with a hollow chimney in the middle) and bake in 350 degree F oven for 45 minutes.  Let it cool thoroughly.

If feeling particularly inspired, take the oranges, juice them, then cook up a nice reduced sauce of:

  • orange juice
  • honey
  • rum