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Candied Orange Peel Pound Cake

A beautifully baked candied orange peel pound cake sliced to display its moist, fluffy interior, adorned with glossy candied orange peels cascading over the top. The foreground features a rustic wooden table with the cake elegantly placed on a delicate white ceramic plate. In the middle, a vibrant orange and yellow color palette highlights the cake, while soft, natural light creates a warm and inviting atmosphere, enhancing the golden hues of the citrus. In the background, blurred greenery and soft-focus kitchen elements add a sense of homeliness. Shot with a 50mm lens from a slight angle, capturing the cake’s texture and detail vividly, evoking feelings of comfort and indulgence, perfect for a delightful treat.

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

Prep Time 30 mins
Cook Time 30 mins
Rest Time 30 mins
Total Time 1 hr 30 mins
Courses:
Difficulty: Intermediate
Cooking Temp: 350  F
Servings: 8
Estimated Cost: 8
Calories: 240 kcal
Best Season: Suitable throughout the year
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
  • 1 cup unsalted butter (Softened to room temperature for easy creaming.)
  • 2 cups granulated sugar (This adds sweetness and helps create a tender cake.)
  • 4 large eggs (Room temperature eggs help with better mixing.)
  • 3 cups all-purpose flour (Sifted to remove lumps and aerate.)
  • 1 cup buttermilk (Adds moisture and a slight tang.)
  • 1 tablespoon vanilla extract (Use pure vanilla extract for best flavor.)
  • 1 teaspoon baking powder (Helps the cake rise.)
  • 1 teaspoon baking soda (Balances the acidity of the buttermilk.)
  • 1/2 teaspoon salt (Enhances the flavor of the cake.)
  • 1 cup candied orange peel (Chop into small pieces for even distribution.)
Instructions
    Preparing the Candied Orange Peel
  1. 1
    Wash and Slice the OrangesBegin 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.
  2. 2
    Blanch the PeelsPlace 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.
  3. 3
    Candy the PeelsIn 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.
    4. Making the Pound Cake Batter
  4. 4
    Preheat Your OvenPreheat 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.
  5. 5
    Cream Butter and SugarIn 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.
  6. 6
    Add Eggs and VanillaAdd 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.
  7. 7
    Incorporate Dry IngredientsIn 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.
  8. 8
    Fold in Candied Orange PeelGently fold in the cooled candied orange peel until evenly distributed throughout the batter.
    Reserve a few pieces for decoration on top if desired!
    9. Baking the Cake
  9. 9
    Pour and BakePour 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.
  10. 10
    Cool and ServeOnce 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.
Keywords: pound cake, candied orange, dessert, baking, citrus
Read it online: https://bestrecipesblog.com/recipe/candied-orange-peel-pound-cake/