Desserts
Stewed Rhubarb and Red Berries
1. Glazed Orange Pound Cake
This is a pound cake recipe that I found at the following site:
A classic orange pound cake loaf, flavoured with fresh orange juice and zest and topped with a sweet orange glaze.
Author's Ingredient Notes
Butter: You can use salted or unsalted butter here. I generally use unsalted, if I have it. Reduce the added salt to a pinch if you use salted butter.
White Sugar: I haven’t tested this recipe with anything other than the specified amount of white sugar. I suspect you could reduce it to 1/2 cup without any issues, other than reducing the sweetness of the loaf. I also haven’t tested with an alternate sweetener.
Eggs: Be sure you are starting with room temperature, large eggs.
Oranges: You can use any orange you like. I used Cara Cara oranges here, which are generally a bit smaller than Navel oranges. You will need about 3 medium or two large oranges.
Orange Juice: The assumption is that you will use freshly squeezed orange juice here, as you will need actual oranges on hand to get the zest. I suppose in a pinch, you could skip the zest and just use orange juice from concentrate, though the flavour and intensity of the orange flavour will suffer to some degree.
Dry Ingredients: You will also need all-purpose (plain) flour, baking powder, white sugar and salt.
Ingredients
Loaf:
• 2/3 cup butter at room temperature (150g)
• 2/3 cup white sugar (120g)
• 3 large eggs at room temperature
• Zest of 1 orange about 1 - 1 1/2 Tbsp
• 1/3 cup + 1 Tbsp orange juice freshly squeezed, about 2 medium oranges (100ml)
• 2 cups all-purpose flour (250g)
• 2 tsp baking powder
• 1/8 tsp salt or just a pinch if using salted butter
Glaze:
• 1 1/4 cups icing sugar (120g)
• 2 Tbsp orange juice from about 1 med orange (50ml)
Instructions
1. Preheat oven to 375F (not convection/fan-assisted), with oven rack in the centre of the oven. *Reduce 25F if glass loaf pan or if your loaf pan is black.
2. Grease a 4 1/2 x 10-inch tea loaf pan and line with parchment paper, for easy removal. *Alternately, you can use a 9x5 loaf pan. The volume is roughly the same, so the thickness and baking time should be similar. I haven't test this loaf with an 8 x 4 loaf pan, so I can't guarantee the batter will fit in that sized pan. If it does, it will make a thicker loaf and the baking time will be longer.
3. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
4. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter with the white sugar until light and fluffy, 2 1/2 - 3 minutes. Scrape down the sides of the bowl once half way through. Don't skimp on this beating process, as it will affect the texture of your finished loaf.
5. Add the eggs, one at a time, beating well between each addition and scrape down the sides of the bowl as needed. Turn off the mixer and add the orange zest and orange juice. Turn the mixer back on to low to mix in (to avoid splashing).
6. With mixer on low, add the dry ingredients until it is all added, then beat briefly to ensure it is well combined.
7. Pour batter into prepared loaf pan and smooth the top.
8. Bake in preheated for 45-60 minutes, or until a tester inserted in the centre comes out clean.
9. Remove from oven and allow the loaf to cool in the baking pan for 10 minutes, then remove from pan to a cooling rack to cool completely.
10. Once cooled, prepare the glaze by combining the icing sugar with the orange juice. The glaze should not be thick. If so, add a bit more orange juice, as needed. Likewise, if it seems too thin, add a bit more icing sugar. Your glaze should easily fall off a spoon, but should flow like lava. Place a baking sheet under your cooling rack to catch drips, then spoon the glaze down the centre of the loaf and allow it to flow over the top of the loaf and down the sides. Allow to stand at room temperature until glaze sets before slicing.
11. Loaf will keep well at room temperature, with the cut-end wrapped, for several days. Wrapping the entire loaf tightly may cause the glaze to soften. This loaf will also freeze well.
Notes
Several factors can influence baking time, such as oven rack position, individual oven temperature calibrations and finally, the size and colour and material of your baking pan. If your loaf pan happens to be black or if you are using a glass loaf pan, you should either reduce your oven temperature by 25F lower than specified as both of these will attract and hold heat and cook more quickly. Using a different sized loaf pan than specified will result in a thinner or thicker loaf, so the baking time will be different. Check your loaf regularly near the end of baking and bake until a tester comes out clean.
Be sure to read the “Ingredient and Cook's/Baker's Notes" (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!
Nutrition
Calories: 284kcal, Carbohydrates: 41g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 80mg, Sodium: 136mg, Potassium: 133mg, Fiber: 1g, Sugar: 24g, Vitamin A: 413IU, Vitamin C: 5mg, Calcium: 44mg, Iron: 1mg
Author: Jennifer
2. Berry Dessert
I could not find the apple, cranberry, and pomegranate juice in the store, so I used a substitue of blackberry and pomegranate. I was not impressed with the result.
This would make a good summer dessert when fresh berries are cheaper and/or available!
3. Pineapple Oatmeal Cake
4. Peach Cake
5. Baked Apple
6. Stewed Rhubarb and Red Berries
Ingredients:
• 2 pounds fresh rhubarb cut in 3/4-inch chunks (6 to 8 cups)
• 1 cup sugar
• 1/2 teaspoon kosher salt
• 1 pint fresh or frozen strawberries, hulled and thickly sliced
• 1/2 pint fresh or frozen raspberries
• 1/3 cup freshly squeezed lemon juice (2 lemons)
• 1/3 cup freshly squeezed orange juice (2 oranges)
• 2 tablespoons orange liqueur (optional)
Instructions:
• Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart.
• Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and orange liqueur, if using, and allow to cool.
• Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.
Notes:
1. I only had a 1/2 lb of rhubarb so I cut the total recipe to 1/4.
2. I used 100 g. of strawberries, 50 grams of raspberries, 1/2 orange, 1/2 lemon, 1/4 cup of sugar.
3. I did not add the liqueur
It tastes the best when the rhubarb dessert is warmed up before dropping it on the ice cream!
My Star Rating: