Makes: 6 servings
Prep: 15 mins
Chill: 30 mins
Cook: 10 mins
[post_ads]Ingredients
- 2 tablespoons grated orange rind
- 1/3 cup fresh orange juice
- 1/4 cup unsalted butter, melted
- 1/2 cup sugar
- 1 large egg
- 1 large egg yolk
- 1/4 teaspoon orange extract
- 1 pound cake (12 ounces)
- 1 cup sliced fruit, such as berries and oranges
Directions
- In top of double boiler or medium-size bowl, whisk together rind, juice, butter, sugar, egg and egg yolk. Place over simmering water; cook, stirring, until thickened and instant-read thermometer registers 160 degrees F, about 10 minutes. Remove from heat. Stir in extract. Place plastic wrap on filling. Chill until cool and thick, 30 minutes.
- Place cake, crown side down, on work surface. Trim crown slightly for loaf to lie flat. With serrated knife, cut loaf horizontally into 3 equal layers (use toothpicks as guides).
- Place 1 cake layer, cut side up, on work surface. Spread a third of filling over top. Repeat with 1 more layer. Sandwich all 3 layers together; place cake, crown side down, on a serving plate.
- Spread remaining orange filling over top of cake. Arrange fruit on top. Chill slightly before serving.
Nutrition Information for Fruited Orange-Striped Pound Cake Servings Per Recipe: 6
PER SERVING: 388 cal., 19 g total fat (11 g sat. fat), 173 mg chol., 219 mg sodium, 50 g carb. (2 g fiber), 6 g pro.
