The Orange Pound Cake is a nice orange dessert with coffee or tea.
Remember that butter is one of the most important ingredients in a pound cake.
Do not substitute with margarine, it will not work.
1 lb butter
1/2 tsp mace
Preheat oven to 350 degrees.
Cream butter until light and fluffy.
Gradually add sifted sugar and rind.
Add eggs, one at a time, mixing well after each addition.
Sift the flour before measuring, then combine the dry ingredients. Sift.
Gradually add sifted dry ingredients to butter mixture.
Add orange juice and combine thoroughly.
Turn into buttered and floured 10 inch tube pan.
Bake at 350 for 50 - 60 minutes or until toothpick inserted in center comes out clean and cake is golden brown.
Cool for 5 minutes.
Turn into wire rack and cool thoroughly
Brush with jam and top with orange peel.
A nice fruit tart recipe that makes use of navel oranges.
1 9 inch pastry crust
1/8 tsp salt
1/2 tsp vanilla extract
3 tbsp orange marmalade
Prepare and bake the pastry crust in a 9 inch round removable bottom tart pan.
Cool completely on a wire rack.
Peel and section oranges over a bowl; squeeze membranes to extract juice.
Set 2 cups sections aside; reserve 1/2 cup juice.
Combine sugar, cornstarch, and salt in a small saucepan; gradually add reserved juice, stirring with a whisk until blended.
Bring to a boil over medium heat, stirring constantly.
Reduce heat to low; cook 1 minute.
Remove from heat; stir in vanilla.
Cool, stirring occasionally.
Place marmalade in a small microwave-safe bowl, and microwave at HIGH 30 seconds or until marmalade melts.
Spread marmalade in bottom of prepared crust.
Arrange 1 cup orange sections on top of marmalade; spoon 1/3 cup orange filling over sections.
Top with remaining orange sections and orange filling.
Cover and chill at least 4 hours before devouring!