- 1 stick unsalted butter
- 1c granulated sugar
- 2 large eggs
- 2tbs plus 2 tsp grated orange zest for orange pound cake
OR 2tbs orange zest with 1/4c minced pineapple for orange pineapple pound cake
- 1 1/2c all-purpose flour
- 1/2 tsp orange cider spice (optional)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/8c fresh orange juice (add 1/8c pineapple juice in addition to the orange juice if doing orange pineapple cake)
- 3/8c milk
- 1tsp vanilla extract
- 1/4c granulated sugar
- 1/4c orange juice (or pineapple or a combo of both for orange pineapple cake)
- 1c confectioners sugar
- 1 1/2 tbsp fresh orange juice (or a combo of orange and pineapple juice for orange pineapple cake)
- Preheat oven to 350 degrees. Grease and flour a loaf pan.
- Cream the butter and granulated sugar for the batter in a bowl with an electric mixer for five minutes until well combined and fluffy.
- Beat in the eggs one at a time and orange zest.
- In a separate bowl whisk together the flour, baking powder, baking soda, salt, and orange cider spice.
- In another separate bowl whisk together the orange and/or pineapple juice, milk, vanilla, and the minced pineapple (if using).
- Add flour and liquid mixtures to your creamed batter while mixing with electric mixer. Alternate flour and liquids, starting and ending with the flour mixture.
- Bake for 45 – 60 minutes, remove when toothpick comes out clean.
- After the cakes have cooled, place on a plate and make your orange syrup by heating 1/4c granulated sugar and 1/4c orange (or pineapple) juice in a saucepan over low heat until the sugar is full dissolved.
- Pour the syrup over the cake and allow cake to fully cool.
- Once full cool, make your glaze by combining confectioner’s sugar and orange and/or pineapple juice with a whisk until smooth. You can add more or less juice to get the desired consistency. If you add too much juice, just add a tbsp of confectioner’s sugar.
- Pour the glaze over your cake and serve.