I had to use up some heavy cream and Mangy has been bugging me to make cake for his morning tea. So I thought I’d kill two birds with one stone and found this pound cake recipe. This cake is HUGE, so if you need to feed a crowd or just one cake-monster, this is the perfect recipe for you. I’ve changed the recipe to suit us, you’ll find my version below. Instead of icing, I decorated it with homemade Orange Sugar.
3 cups white sugar
1 cup unsealed butter (room temperature)
3 cups self-raising flour (plus pinch of baking powder)
1 cup heavy cream
2 capfuls vanilla extract
1 orange (juice and zest)
3 tablespoons cocoa powder (mixed in a little hot water)
Pre heat to 180 degrees.
In a food processor, add butter, sugar, vanilla extract and a couple of eggs. Whizz until creamy and light colored. Add remaining eggs, whizz again. Pour into a large bowl, add cream and flour and stir well. Add orange juice and zest. Stir to combine.
Remove about 2 cups of cake batter, stir in cocoa mixture.
Pour plain orange batter into a large baking tray or bundt pan. Make sure to grease and flour the pan well before pouring in the batter. Pour the chocolate batter on top. Using a knife, swirl the two batters together to form a marbelling effect.
Place cake in oven, cook for about an hour. Stick a skewer in the middle of the cake to check if it’s cooked, if the cake is done, the skewer should come out clean. Once baked, remove from baking tin and leave to cool. The cake tastes better the next day.