BLOOD ORANGE POUND CAKE

It’s a holiday, so let’s keep this short. Blood Orange Poundcake – make it. When you do, double the sauce—yes, it’s that good.

Want to know a dirty secret (not so secret, if you follow me on Instagram), see the last picture of all the blood oranges? I knocked over the board after shooting it. And with the shortage of blood oranges this season, I picked them off the floor, rinsed them off and used them for the rest of the shots and for serving.

Yep, that happens when you blog. Good thing I don’t sell baked goods. Luckily, that didn’t stop anyone from having some when I told them this.

Click here to jump over to Better Homes and Gardens, blog Delish Dish, for a few ease-of-making tips.

BLOOD ORANGE POUND CAKE

YIELD: 12 servings

Ingredients:

Recipe from Better Homes and Gardens

• 1 ¼ cups butter
• 3 eggs
• 2 ¼ cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1/3 cup milk
• 5 teaspoons finely shredded blood orange peel
• 2 tablespoons blood orange juice
• 1 ½ cups granulated sugar
• 2 teaspoons vanilla
• ½ cup powdered sugar
• ½ cup blood orange juice
• 2 tablespoons butter, melted
• 2 tablespoons dark rum
• 1 teaspoon cornstarch
• 1 cup whipping cream
• 3 blood oranges, thinly sliced

Directions:

Preparation: Heat oven to 350 degrees F. Meanwhile, grease and flour a 10-inch tube pan; set aside.

1. For the remainder of the recipe, click here.

http://www.bakersroyale.com/blood-orange-pound-cake/