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Desserts

Orange Pound Cake

Orange Pound Cake recipe
photo by:kraft
time
prep:
20 min
total:
1 hr 20 min
servings
total:
12 servings
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What You Need

1
pkg.   (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2
cup   (1 stick) butter, softened
1-1/2
cups  granulated sugar
4
 eggs
2
cups  flour
1
pkg.   (4-serving size) JELL-O Orange Flavor Gelatin
1-1/2
tsp.  CALUMET Baking Powder
2
Tbsp.  grated orange zest
1
cup  powdered sugar
2
Tbsp.  lemon juice
1
can  (11 oz.) mandarin oranges, drained

Make It

PREHEAT oven to 350°F. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour, beating on low speed until well blended. Add dry gelatin mix, baking powder and orange zest; mix well. Pour into greased parchment paper-lined 9-inch square baking pan.

BAKE 1 hour or until toothpick inserted in center comes out clean and top is golden brown. Cool 5 min. Invert cake onto wire rack; remove pan. Cool completely.

MIX powdered sugar and lemon juice; spread over top and sides of cake. Top with mandarin oranges.

Kraft Kitchens Tips

Size-Wise
You'll know it's a special occasion when you get to enjoy a serving of this cake!
Substitute
You can substitute a slightly larger size pan for the one called for in the recipe. Try using a 12-cup fluted or 10-inch tube pan, or a 9- or 10-inch round cake pan at least 2 inches deep. Do not use a smaller pan or the batter may run over the top of the pan during baking. Remember that a different pan size affects the baking time (a larger pan may shorten baking times), so check for doneness earlier than the recipe specifies.
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