A sweet, dense pound cake with a nice orange flavor. Ice with your favorite chocolate or cream cheese icing.

Recipe Summary

prep:
30 mins
cook:
1 hr 20 mins
additional:
10 mins
total:
2 hrs
Servings:
16
Yield:
1 - 10 inch tube pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.

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  • In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the orange juice, vanilla and salt. Beat in the flour. Pour batter into prepared pan.

  • Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts

455 calories; protein 5.4g; carbohydrates 52.5g; fat 25.2g; cholesterol 130.8mg; sodium 227mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/06/2007
This cake is soooo good. My 12 year old daughter and I made this cake. The instructions were easy to follow. We altered it a lot. We used self rising flour and we added sour cream. It was so moist.We had too much batter. We made a bundt and a loaf. They even overflowed. This cake is a hit..... Thank you for the recipe. Read More
(8)

Most helpful critical review

Rating: 2 stars
01/31/2006
I find this cake is dry & not soft which is not a hit to my family. The sugar is too much that I used 3 cups instead of 4 but its still too sweet for me. Sorry its not the kind of cake that I will make it again. Read More
(9)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
01/31/2006
I find this cake is dry & not soft which is not a hit to my family. The sugar is too much that I used 3 cups instead of 4 but its still too sweet for me. Sorry its not the kind of cake that I will make it again. Read More
(9)
Rating: 5 stars
05/06/2007
This cake is soooo good. My 12 year old daughter and I made this cake. The instructions were easy to follow. We altered it a lot. We used self rising flour and we added sour cream. It was so moist.We had too much batter. We made a bundt and a loaf. They even overflowed. This cake is a hit..... Thank you for the recipe. Read More
(8)
Rating: 5 stars
03/29/2012
Perfect cake to make a topsy turvy cake =) Read More
(3)
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