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Orange Olive Oil Pound CakeOrange Olive Oil Pound Cake
- 1 1/2 cups flour
- 1 teaspoon baking powder
- pinch salt
- 1 cups sugar
- 1/2 cup olive oil
- zest from 1 medium orange (save the juice for the raspberry compote)
- 2 large eggs
- 1/2 cup sherry, cognac, or Grand Marnier
- In a large bowl, mix the flour, baking powder, and salt.
- Using a stand or hand-held mixer, beat the sugar, oil, and orange zest on high speed until well blended. Add the eggs one at a time, then beat until the mixture is thick and pale, 3 to 5 minutes. Turning the mixer to low, add 1/3 of the dry ingredients, mix for a moment, then add half of the sherry, beating until just blended. Repeat with another third of the flour, followed by the remaining sherry, and then the remaining flour.
Directions:View on Big Girls Small Kitchen
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