Orange Olive Oil Pound Cake
Makes 1 loaf
Read the original post here.
1 1/2 cups flour
1 teaspoon baking powder
1 cups sugar
1/2 cup olive oil
zest from 1 medium orange (save the juice for the raspberry compote)
2 large eggs
1/2 cup sherry, cognac, or Grand Marnier
Preheat the oven to 350 °F. Grease an 8 x 3 3/4″ loaf pan.
In a large bowl, mix the flour, baking powder, and salt.
Using a stand or hand-held mixer, beat the sugar, oil, and orange zest on high speed until well blended. Add the eggs one at a time, then beat until the mixture is thick and pale, 3 to 5 minutes. Turning the mixer to low, add 1/3 of the dry ingredients, mix for a moment, then add half of the sherry, beating until just blended. Repeat with another third of the flour, followed by the remaining sherry, and then the remaining flour.
Scrape the batter into the pan(s). Bake until the cake tester comes out clean, 50 to 60 minutes. Cool the cake in the pan(s) on a rack for about 15 minutes before unmolding.
You can make this cake 2-3 days ahead for this trifle; in fact it’s great if it’s a tiny bit stale.