Desserts

Orange Pound Cake

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photo by:kraft

time

prep:

20 min

total:

1 hr 20 min

servings

total:

12 servings

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2

cup (1 stick) butter, softened

1-1/2

cups granulated sugar

eggs

cups flour

pkg. (4-serving size) JELL-O Orange Flavor Gelatin

1-1/2

tsp. CALUMET Baking Powder

Tbsp. grated orange zest

cup powdered sugar

Tbsp. lemon juice

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.