Orange Blossom Cake with sweet cherry glaze combines a firm yet light, tender buttery sponge with seasonal, sweet cherries. It's a classic pound cake with a sophisticated flavour, finished off here with an elegant cherry glaze.
Make cherry syrup. Add cherries, sugar and water to a small saucepan and bring to a boil over medium heat. You'll want to simmer the cherries for 15 minutes or so until the mixture reduces to a syrup. Pass the liquid through a fine-mesh sieve and reserve the syrup. You can add the softened cherries into the pound cake later on if you like. 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 when serving.
Orange blossom pound cake
Pre-heat oven and prepare pan. Pre-heat the oven to 160°C (320°F) and grease with butter and line with parchment paper a 2 lb loaf pan 23 x 14cm (9 x 5.5-inch). Ensure the sides of the parchment paper overhang the sides to then use them as a sling to lift the cake from the pan.Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar for around 5 minutes until light and creamy.
Add eggs. Add the eggs, one at a time, beating until combined before adding the next egg. Ensure that you scrape down the sides and base of the bowl. The mixture may look curdled, but this is normal so don't worry.
Add wet and dry ingredients. In one bowl, sift the flour, baking powder and salt = dry ingredients. In another bowl whisk the sour cream, orange blossom water and vanilla extract together = wet ingredients.Beat in half the dry ingredients into the batter, then add the wet ingredients and mix until combined. Add the remaining dry ingredients (and the softened cherries if you choose to include them), and mix until a few flour streaks remain.
Pour into pan and bake. Pour into the prepared loaf pan and level off with an offset spatula (Image 12). Bake on the middle shelf for 55 to 65 minutes. If the cake is browning too quickly on top, then loosely tent with aluminium foil halfway through the baking time. Once baked, take it out of the oven and leave it to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Make the glaze. Sift powdered icing sugar into a bowl and add 2-3 tablespoons of reserved cherry syrup and whisk until the desired consistency is reached. If you like a super thick glaze, then add less syrup. If it's too thick then add in more cherry syrup.Drizzle the cherry glaze over your cooled pound cake, decorate with fresh cherries and flaked almonds, slice, serve and enjoy!
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.To store: It's best to store your Orange Blossom Pound Cake in an airtight container at room temperature for up to 3 days. Alternatively, wrap well in plastic wrap and refrigerate for 4 to 5 days.To freeze: Wrap well in plastic wrap and store in a freezer-safe container in the freezer for up to 3 months. Thaw overnight at room temperature.TIP 1: Use room temperature ingredients. Butter, eggs, and sour cream all have to be at room temperature before making the cake.TIP 2: Cream the butter and sugar sufficiently. To get a light fluffy sponge, the key is creaming the butter until light and the sugar has completely dissolved. You can check this by rubbing it between your thumb and finger.TIP 3: Don't over mix. Once the last addition of flour has been added to the batter, mix until you can just see a few streaks. This prevents over-mixing which in turn creates a tougher sponge.TIP 4: Tent with foil. Pound cakes have a long bake time and the top can brown too much. Loosely tent with aluminium foil will slow down over-browning.TIP 5: Check cake is done. The best way to check if your loaf is done is to insert a toothpick and if there are a couple of moist crumbs on it, then it's perfect.