A moist vanilla pound cake is liberally studded with toasted pine nuts and finished with a sweet and tangy blood orange glaze.
Note: Blood oranges are available at many supermarkets during the winter. I prefer the Moro variety, which have a dark red flesh and are available from December through March.
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- Yield:Makes 1 9-inch cake
- Active time: 20 minutes
- Total time:1 hour 10 minutes
- For Cake
- 1 1/2 cups all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 2 eggs
- 3/4 teaspoon vanilla extract
- 1/4 cup plus 3 tablespoons buttermilk
- 1/2 cup pine nuts, lightly toasted and cooled
- For Glaze
- 1/2 teaspoon blood orange zest, from about 1 medium blood orange
- 2 tablespoons blood orange juice, from about 2 medium blood oranges
- 1 1/2 cups confectioners' sugar
Grease baking pan with butter. Adjust oven rack to middle position and preheat oven to 350°F.
In a small bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
In a the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, followed by vanilla. Beat in buttermilk. Add dry ingredients and beat until just combined. Stir in pine nuts.
Pour batter into loaf pan and smooth top. Bake until a cake tester inserted into the middle of the cake comes out clean, 50-55 minutes. Let cool for 10 minutes then release cake from pan and finish cooling on a plate or wire rack.
Make Glaze: In a small bowl, whisk together zest, juice, and confectioners sugar until smooth. Take a toothpick and prick cake all over. Pour glaze on top of cake, taking care to do it evenly and slowly so the cake absorbs some glaze. Let stand until glaze it set, about 20 minutes, then serve.