Description

This Christmas spiced orange pound cake is a moist, fragrant treat that blends classic holiday spices with bright orange flavor. It’s perfect for sharing during the holidays or gifting to friends and family. The cake combines the richness of butter and eggs with warm cinnamon and nutmeg, enhanced by fresh orange juice and zest for a festive, comforting dessert.

Ingredients

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Wet Ingredients

1 cup unsalted butter, softened
4 large eggs
½ cup orange juice
1 tbsp orange zest

Dry Ingredients

1 ½ cups granulated sugar
3 cups all-purpose flour
½ tsp cinnamon
¼ tsp nutmeg

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and grease a loaf pan thoroughly to prevent the cake from sticking.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the batter.
Add Eggs: Beat in the eggs one at a time, mixing well after each addition to ensure full incorporation and a smooth batter.
Add Dry and Wet Ingredients: Gradually mix in the all-purpose flour, then blend in the orange juice, orange zest, cinnamon, and nutmeg until just combined for a balanced and aromatic batter.
Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
Cool and Serve: Allow the pound cake to cool completely in the pan before slicing, which helps it set and enhances the texture for serving.

Notes

Ensure butter is softened to room temperature to blend more easily with sugar.
Use fresh orange juice and zest for the best flavor impact.
If the top browns too quickly, tent the cake loosely with foil during the last 15 minutes of baking.
This cake keeps well wrapped at room temperature for up to 3 days or can be frozen for longer storage.