Thursday, June 14, 2012

O Clementine Pound Cake

We reached 300 on the Facebook page--so here is what I promised--an amazing recipe that I have been raving about the past few days!
Oh man, oh man. I thought the salmon was my favorite from these series of recipes for O Olive Oil. That was before I made this. This recipe make 2 loafs, and one of them was practically gone before it had a chance to cool off. I'm just saying, if you are going to make this for a coffee group or bible study, make several batches because it won't last long!

O Clementine Pound Cake

3/4 cup butter, softened
2 tblsp O Clementine Olive Oil
1-1/4 cup granulated sugar
1/4 cup brown sugar
3 large eggs
1-3/4 cup flour
1/2 tsp salt
1-1/4 tsp vanilla extract
1 tsp ground cardamom
zest of 2 clementines (about 1 tablespoon)
juice of 2 clementines (about 4 tablespoons)
1/4 cup milk
for icing:
1/4 cup powdered sugar
3/4 tablespoon O Clementine Olive Oil
few drops of milk

  • Preheat oven to 350 degrees F. Grease 2 loafs pan, set aside.
  • With a mixer, beat butter, oil and sugars until smooth.
  • Mix in the eggs, one at a time, until completely blended. Stir in 1 cup of flour, as well as the salt, vanilla, cardamom, zest and clementine juice.
  • Add the milk and rest of the flour. Beat until the consistency is smooth and completely blended.
  • Pour the batter evenly into the 2 loaf pans. Bake for 45 minutes or until a toothpick inserted comes out smooth.
  • Cool on a wire rack.
  • For the Icing: In a small bowl, add the powdered sugar and oil. Stir together until the oil is incorporated as much as possible [it will still be powder-y until the milk is added].
  • Add the milk, a few drops at a time until the icing is at the desired consistency. [I used about 1 tablespoon, but it will differ from person to person]
  • Drizzle over cake and lightly sprinkle some cardamom on top.
Its just DRIPPING with deliciousness!! Have I mentioned the smell? Its divine!

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