Mandarin Orange Pound Cake
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 24 tablespoons (3 sticks) unsalted, softend butter, plus 1 tablespoon for buttering the pan
- 2 cups sugar
- 6 large egg yolks
- 2 teaspoons pure orange extract
- 1 teaspoon pure vanilla extract
- 1 tablespoon grated fresh orange peel (about one orange)
- 1/2 cup buttermilk
- one 11 ounce can mandarin oranges, drained and lightly pressed into a sieve to remove excess juice; reserve the juice
- 1 tablespoon orange liqueur
- 3 tablespoons powdered sugar
- 10 inch 3 quart Bundt pan
- Electric mixer
Preheat the oven to 350 degrees F. Butter and sugar the bundt pan.
In a bowl, sift together the dry ingredients: flour, baking powder and salt.
Put the buttter and sugar in a bowl and cream together using the electric mixer on high speed. Scrape down the bowl. Add the egg yolks, 2 at a time, beating for 20 seconds after each addition. Add the orange and vanilla extracts and orange peel, and beat using the mixer at low speed. Beat in the flour mixture in thirds, alternating with the buttermilk, beating for 45 seconds after each addition. Scrape down the bowl with a rubber spatula.
Add the mandarin oranges and beat on low speed until fully incorporated. Pour the batter into the prepared pan.
Bake for 55 to 65 minutes or until a cake tester inserted into the center comes out clean. Remove the cake to a wire rack and cool for 10 minutes, then turn it out on the rack to cool to room temperature.
In a small, heavy saucepan over medium heat, reduce the reserved mandarin orange juice uintil thick and syrupy, about 3 tablespoons in all. Stir in the orange liquer. Brush the glaze over the still-warm cake and let dry. Before serving, dust the cake with the powdered sugar.