This pound cake is made with a mere fraction of the butter and sugar called for in the traditional high-calorie classic. The Orange-Caramel Sauce provides even more flavor punch for the bite.
Vegetable cooking spray
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large orange
1 cup granulated sugar
1/2 cup buttermilk or sour milk, at room temperature
1/2 teaspoon vanilla extract
1/4 cup butter, softened (no substitutes)
1 large egg
2 large egg whites
2 tablespoons water
1/4 cup granulated sugar
Heat oven to 350 degrees F. Lightly coat a 9 x 5-inch loaf pan with vegetable
Cake: Sift together flour, salt, baking powder and baking soda in a medium bowl; set
With vegetable peeler remove peel from orange; coarsely chop. Cut orange in half
and squeeze 1/2 cup juice.
Process the 1 cup sugar and the orange peel in a food
processor, pulsing until peel is finely chopped.
Combine buttermilk, 1/4 cup of the orange juice and vanilla extract in a small
glass measuring cup. (Reserve remaining juice for caramel sauce.)
Beat butter and orange-sugar mixture in a large mixer bowl on medium-high speed
Beat in egg and egg whites, one at a time, beating well after each
Reduce speed to low and gradually add flour mixture alternately with buttermilk
mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan.
Bake for 35 to 40 minutes, until a wooden pick inserted in center comes out clean.
Cool in pan on wire rack for 15 minutes.
Invert cake and remove pan; invert again and cool completely.
Orange-Caramel Sauce: Combine water and the 1/4 cup sugar in
a small saucepan; stir with a wooden spoon until sugar is moistened. Bring to simmer
over medium-low heat; cover and simmer 2 to 3 minutes or until sugar dissolves.
Uncover and cook 5 to 6 minutes, until sugar turns amber.
Remove from heat and slowly stir in reserved orange juice (mixture will bubble
Return to heat and cook, stirring, until sugar dissolves.
Cool; serve with cake.
Yield: 12 servings
To make 1/2 cup sour milk, place 1 1/2 teaspoons lemon juice or vinegar
in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the
mixture stand for 5 minutes before using it in a recipe.
Nutritional facts per serving: calories: 190 , total fat: 4.5 g , saturated
fat: 2.5 g , cholesterol: 28 mg , sodium: 192 mg , carbohydrate: 35 g , protein:
Posted by Marla at Recipe Goldmine 2/16/2002 1:45 pm.