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Rich, buttery, and bursting with citrus, this candied orange peel pound cake is tender yet dense in the best way. Sweet bits of candied peel melt into the crumb, adding bright orange flavor that balances the cake’s classic richness. It’s perfect for brunch, afternoon tea, or a simple dessert with a dusting of powdered sugar.
Equipment Needed
• Loaf pan or bundt pan
• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Microplane or citrus zester
• Measuring cups and spoons
• Cooling rack
Tips
• Finely chop the candied orange peel so it distributes evenly
• Toss the peel lightly in flour to prevent sinking
• Use room-temperature butter and eggs for a smooth, even batter
• Cream butter and sugar well for a light, tender crumb
• Avoid overmixing once the flour is added
• Tent loosely with foil if the top browns too quickly
• Let the cake cool completely before slicing for clean cuts
• A simple orange glaze or vanilla glaze pairs beautifully with this cake
Candied Orange Peel Pound Cake
Description
This pound cake, infused with the sweet and tangy essence of candied orange peel, offers a moist texture and a fragrant aroma that will captivate your senses. Ideal for sharing!
Ingredients
Ingredients for Candied Orange Peel Pound Cake
Instructions
Preparing the Candied Orange Peel
-
Wash and Slice the Oranges
Begin by thoroughly washing the oranges to remove any wax or pesticides. Then, slice off the ends of each orange and cut them into quarters, removing the flesh while leaving as much peel as possible.Use a sharp knife to ensure clean cuts and avoid any bitter pith. -
Blanch the Peels
Place the orange peels in a pot of boiling water for about 5 minutes. This will help remove bitterness. Drain and rinse under cold water.You can repeat the blanching process if you want even less bitterness. -
Candy the Peels
In a saucepan, combine equal parts sugar and water, bringing it to a simmer. Add the blanched peels and simmer for about 45 minutes until they become translucent. Let them cool in the syrup.Make sure to stir occasionally to prevent sticking. Keep an eye on the mixture to ensure it doesn't caramelize.
Making the Pound Cake Batter
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Preheat Your Oven
Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.Using parchment paper can also help with easy removal after baking. -
Cream Butter and Sugar
In a large bowl, cream together 1 cup of softened butter and 1 ½ cups of granulated sugar until light and fluffy. This usually takes about 5 minutes.Make sure your butter is at room temperature for the best texture. -
Add Eggs and Vanilla
Add 4 large eggs, one at a time, beating well after each addition. Then, mix in 1 teaspoon of vanilla extract, ensuring it's well incorporated.Fresh eggs give a better rise and texture, so try to use them if possible. -
Incorporate Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually add the dry ingredients to the butter mixture, alternating with ½ cup of milk until just combined.Be careful not to overmix; this can lead to a dense cake. -
Fold in Candied Orange Peel
Gently fold in the cooled candied orange peel until evenly distributed throughout the batter.Reserve a few pieces for decoration on top if desired!
Baking the Cake
-
Pour and Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.Check around the 50-minute mark to prevent overbaking. -
Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.This cooling step is vital to keep the cake from becoming soggy.
Note
- Use fresh, organic oranges for the best flavor. The zest and peel will add a vibrant citrus note to the cake.
- Blanch the orange peels in boiling water before candying to reduce bitterness; this step enhances the sweetness.
- For the candied orange peel, simmer in sugar syrup until translucent and then coat in granulated sugar for a delightful crunch.
- Allow the cake to cool completely in the pan before inverting to prevent it from breaking.
- Use room temperature ingredients for a smoother batter and better rise; this includes eggs, butter, and milk.
- For a richer flavor, consider adding a splash of orange liqueur or vanilla extract to the batter.
- To ensure even baking, rotate the cake halfway through the baking time.
- Store any leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- This cake pairs beautifully with a light glaze made from powdered sugar and orange juice for added sweetness and moisture.
- Experiment with adding nuts or dried fruit to the batter for added texture and flavor.