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Orange Blossom Pound Cake with Cherry Glaze

Orange Blossom Pound Cake with Cherry Glaze

5 from 1 reviews

A moist, buttery orange blossom pound cake with cherry glaze that is perfectly dense but not dry and crumbly. It’s a complete classic with a twist and the beautiful cherry glaze made from fresh cherries compliments the fragrant orange blossom sponge perfectly.

Ingredients

For the cherry syrup

240ml (1 cup) water

120g (1/2 cup) sugar

225g (1 cup cherries) pitted and sliced

 

For the orange blossom pound cake

220g (1 cup) unsalted butter, softened

340g (1 1/2 cups) granulated sugar

6 eggs, room temperature

300g (2 cups) plain flour, sifted

1 teaspoon baking powder

1/2 teaspoon sea salt

120ml (1/2 cup) milk

1 teaspoon vanilla extract

2 teaspoon orange blossom water

 

For the cherry glaze

2 tablespoons cherry syrup

240g (1 ½) cups icing sugar, sifted

115g (1/2 cup) cherries to decorate

Thyme sprigs and flowers, to decorate, optional

Instructions

For the cherry syrup

  1. Bring water, sugar and cherries to the boil in a small saucepan. Simmer for ten minutes so that the cherries are softened. Strain the syrup and set aside separately the syrup and the cherries. This recipe won’t require all the syrup in the pound cake or glaze, but it would be delicious to pour some of the syrup on your cut slice of pound cake.

 

For the orange blossom pound cake

  1. Pre-heat the oven to 170C (340F) and grease a standard loaf pan, then line with greaseproof paper. In a large bowl, using an electric mixer or handheld beaters, beat the butter until light and creamy. Add the sugar gradually, beating all the time and then add one egg at a time beating until combined before adding the next egg.
  2. In a separate bowl whisk together flour, baking powder and salt (dry ingredients). In a small jug whisk milk, vanilla extract and orange blossom water together until combined (wet ingredients).
  3. Beat in the wet and the dry ingredients into the sugar/butter/egg mixture, alternating between the two until they are all combined. 
  4. Pour half the batter into the prepared pan. Spoon the softened cherries onto the batter and then spoon a couple of tablespoons of syrup. Swirl the two into the batter. Pour the remaining batter into the pan and smooth the top. Place in the oven and bake for 60 minutes or until a knife inserted into the centre of the loaf comes out clean and the sponge springs back when pressed lightly on top. Remove from the oven and leave in the tin for ten minutes before removing and allowing to cool completely on a wire rack.

 

For the cherry glaze

  1. In a medium bowl, whisk the icing sugar and 2 tbsp cherry syrup until combined. If too thick then add more syrup, one teaspoon at a time. 

 

To decorate

  1. Once the pound cake has fully cooled, pour the cherry glaze over the pound cake and allow to set for ten minutes before decorating with cherries and thyme sprigs. Slice up and enjoy with an extra drizzle of cherry syrup if you like! Enjoy!

Keywords: Cake, pound cake, afternoon tea