By Ginna Parsons/NEMS Daily Journal
When I was growing up, my mother made a dessert every Sunday, the only day of the week she fixed something sweet. She’d usually invite her boss and his wife, who were good friends, or our neighbors over to share a cup of coffee and whatever she had prepared.
Pound cake, pecan pie, peach cobbler, banana pudding, apple turnovers, oatmeal cookies – these were some of her specialties. I honestly believe people sat by their phones on Sunday afternoons, hoping Mary Jane would call and invite them to her table.
Because I’m not a big sweet eater, I’m not a big sweet maker. I found this painfully obvious when I was making a dessert to take to the Journal a couple of weeks ago. My son, Patrick, walked into the kitchen, eyed the mixing bowl and said, “Who’s that for?”
The implication, of course, was clear. It was not for us.
So this past Sunday, I decided to surprise my family by preparing a dessert just for them. I scoured cookbook after cookbook until I found something that sounded delicious and not too difficult to prepare. Best of all, I had all the ingredients on hand.
I must say, this is the biggest pound cake I’ve ever made. I swear it was five inches tall, and so light. The texture was absolutely perfect, as was the taste.
Sour Cream Orange Pound Cake
3 cups sifted White Lily all-purpose flour
1⁄4 teaspoon baking soda
1⁄2 teaspoon salt
2 sticks butter, softened
23⁄4 cups sugar
1 cup sour cream
1⁄2 teaspoon vanilla extract
1⁄2 teaspoon orange extract
Grated zest of 1 orange
1⁄2 cup powdered sugar
1⁄4 cup orange juice
Sift flour, baking soda and salt together. Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in eggs 1 at a time. Add the sifted dry ingredients alternately with the sour cream, mixing well after each addition. Beat in the flavorings and orange zest.
Spoon into a greased and floured Bundt pan. Bake at 325 degrees for 1 to 11⁄2 hours or until a wooden pick comes out clean.
Combine powdered sugar and orange juice in a small bowl. When cake is done, pierce holes in the warm cake. Pour the orange glaze over the cake and let it stand until cool. Remove to a serving plate.
Serves 14 to 16.
Ginna Parsons is the Daily Journal’s food/home/garden editor.