Prepare to embark on a culinary journey that will tantalize your taste buds and transform your ordinary baking routine into an extraordinary experience! This Manuka Honey Orange Pound Cake is not just a dessert – it's a luxurious blend of golden Manuka honey's rich, complex flavors and bright, zesty orange notes that will make your kitchen smell like a gourmet bakery. Whether you're a seasoned baker or a curious novice, this recipe promises to deliver a show-stopping cake that's guaranteed to impress family, friends, and even the most discerning dessert critics.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup Manuka honey
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup orange juice
- Zest of 1 orange
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add the Manuka honey to the butter-sugar mixture and beat until fully incorporated, scraping down the sides of the bowl to ensure even mixing.
- Add eggs one at a time, beating well after each addition. Mix until the batter is smooth and fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, alternating with the orange juice. Mix on low speed until just combined, being careful not to overmix.
- Fold in the fresh orange zest, distributing it evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or drizzle with additional Manuka honey for extra sweetness.
Tips
- Ingredient Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature before starting. This helps create a smoother, more consistent batter.
- Quality is Key: Use high-grade Manuka honey for the most robust flavor. The higher the UMF rating, the more distinctive the taste.
- Zesting Technique: When zesting the orange, only remove the bright orange outer layer. Avoid the white pith, which can add bitterness to your cake.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Oven Accuracy: Use an oven thermometer to ensure your oven is at the correct temperature. Uneven heating can cause uneven baking.
- Cooling is Crucial: Allow the cake to cool completely before slicing to prevent crumbling and ensure the best texture.
- Storage Tip: Wrap the cooled cake tightly in plastic wrap or store in an airtight container to maintain moisture and freshness for up to 3-4 days.
Nutrition Facts
Calories: 413kcal
Carbohydrates: 63g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
