Orange Nut Pound Cake
|Butter||1 Cup (16 tbs)|
|Vanilla ice cream||1|
|Orange||1⁄4 Teaspoon, extract|
|Orange rind||1 1⁄2 Teaspoon, grated|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Lemon rind||1⁄2 Teaspoon, grated|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Sugar||1 Cup (16 tbs)|
Grease well and lightly flour a 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan.
All of the ingredients should be at room temperature.
Cream the butter and orange and lemon rinds.
Gradually add the sugar.
Beat the mixture until it is light and fluffy.
Add the eggs, 1 at a time, beating well after each addition.
Add the orange extract.
Sift the flour and baking powder together.
Gradually add to the egg mixture.
Add the pecans.
Spoon into the prepared pan.
Place the pan in a cold oven.
Turn the oven on to 325Â° F and bake for 70 minutes or until done.
Cool in the pan for 10 minutes before turning out onto a rack.