INGREDIENTS
1 pound butter
1 pound powdered sugar
2 tablespoon grated orange rind
6 large eggs
3 ½ cups sifted all purpose flour
½ teaspoon mace
¼ teaspoon salt
¼ cup apricot jam, strained
2 tablespoon shredded orange peel
PREPARATION
Preheat oven to 350 degrees. Cream butter until light and fluffy. Gradually add sifted sugar and rind. Cream thoroughly. Add eggs, one at a time, mixing well after each addition. Sift the flour before measuring, and then combine the dry ingredients. Sift. Gradually add sifted dry ingredients to butter mixture. Add orange juice and combine thoroughly. Turn into buttered and floured 10-inch tube pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool for 5 minutes. Turn into wire rack and cool thoroughly. Brush with jam and top with orange peel. If you try to make a pound cake with margarine or shortening you will end up with a tasteless mess. Butter is the major taste in a pound cake; even if it weren’t, butter and margarine have different properties in baking, and this recipe is adjusted for butter. Don’t make this cake if you don’t have an electric mixer or very strong wrists. It takes approximately a half an hour beating butter and such when making this cake. Also, this cake is easier to handle if you have a tube pan that comes apart into two pieces.
Time: 30-40 minutes preparation, 1 hour baking.