• 12 Ratings

This is not your typical pound cake recipe! With it's eye-catching blood orange topping and delightful dark rum-spiked glaze, this Blood Orange Pound Cake will make a big statement at your next party.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Allow 1-1/4 cups butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour a 10-inch tube pan; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a small bowl combine milk, 1 tablespoon of the orange peel, and 2 tablespoons orange juice. Set bowls aside.

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  • Preheat oven to 350°F. In a large mixing bowl beat the room-temperature butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, beating until combined. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.

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  • Pour batter into the prepared pan, spreading evenly. Bake about 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan and place on wire rack set over waxed paper. Using a long wooden skewer, poke several holes all over cake.

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  • For sauce, in a small saucepan stir together powdered sugar, 1/2 cup orange juice, 2 tablespoons melted butter, rum, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Brush 1/4 cup of the sauce over warm cake. Cool cake completely. Cover the remaining sauce; set aside.

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  • Before serving, in a chilled medium mixing bowl beat whipping cream on medium speed until soft peaks form (tips curl). Fold in the remaining 2 teaspoons orange peel.

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  • Spoon some of the remaining sauce over cake. Top with orange slices and the remaining sauce. Serve cake with whipped cream.

Nutrition Facts

510 calories; 30 g total fat; 19 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 130 mg cholesterol; 388 mg sodium. 162 mg potassium; 55 g carbohydrates; 2 g fiber; 35 g sugar; 5 g protein; 1 g trans fatty acid; 1118 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

Reviews

12 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 3.0 stars
03/07/2020
I made this cake today. I'm not a fan of the texture. Came out more like an olive oil cake. I would like to have more of an orange flavor in it. The sauce is amazing! I will definitely make the sauce again!