Swirl some sweetness into your favorite with this delectable recipe for Orange Swirl-Sour Cream Pound Cake that packs a little bit of wow in each rich bite.
What You Need
Original recipe yields 18 servings
1 large navel orange
3 cups flour
1/4 tsp. baking soda
1 cup butter, softened
3 cups granulated sugar
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1/2 cup powdered sugar
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Let's Make It
Heat oven to 325ºF.
Grate zest from orange; mix with flour and baking soda until blended. Set aside. Remove white membrane from orange over small bowl to catch juices. Separate orange into sections; cut in half. Place oranges in bowl. Refrigerate until ready to use.
Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Beat in flour mixture alternately with sour cream.
Pour 2 cups batter into medium bowl. Add dry gelatin mix; stir until blended. Pour half the remaining (plain) batter into greased and floured 10-inch tube pan or 12-cup fluted tube pan. Top alternately with spoonfuls of orange batter and remaining (plain) batter; swirl gently with knife.
Bake 1 hour 15 min. or until toothpick inserted near center of cake comes out clean. Cool 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Drain oranges, reserving juice from bowl. Mix powdered sugar and 1 Tbsp. of the reserved juice. (If needed, add remaining juice, 1/4 tsp. at a time, until glaze is of desired drizzling consistency.) Drizzle glaze over cake. Let stand until firm. Garnish plate with orange pieces just before serving.
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Orange Tangerine Flavor Gelatin.
Enjoy a slice of this delicious citrus-infused pound cake on a special occasion.
Garnish with fresh mint sprigs just before serving.
Store any leftover cake in tightly covered container at room temperature. Remove and refrigerate any leftover orange pieces.
Swirling Cake Batters
To prevent the orange batter from burning, be careful not to cut through batters to bottom of pan when making swirls.
Bake cake batter in greased and floured 12-cup fluted tube pan instead of in the 10-inch tube pan.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 59g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.