Fruited Orange-Striped Pound Cake

Orange filling and orange topping transform an ordinary pound cake into something special.

Fruited Orange-Striped Pound Cake
Servings: 6 Prep 15 mins Chill 30 mins Cook 10 mins


  • 2 tablespoons grated orange rind
  • 1/3 cup fresh orange juice
  • 1/4 cup unsalted butter, melted
  • 1/2 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/4 teaspoon orange extract
  • 1 pound cake (12 ounces)
  • 1 cup sliced fruit, such as berries and oranges

Make It

1. In top of double boiler or medium-size bowl, whisk together rind, juice, butter, sugar, egg and egg yolk. Place over simmering water; cook, stirring, until thickened and instant-read thermometer registers 160 degrees F, about 10 minutes. Remove from heat. Stir in extract. Place plastic wrap on filling. Chill until cool and thick, 30 minutes.

2. Place cake, crown side down, on work surface. Trim crown slightly for loaf to lie flat. With serrated knife, cut loaf horizontally into 3 equal layers (use toothpicks as guides).

3. Place 1 cake layer, cut side up, on work surface. Spread a third of filling over top. Repeat with 1 more layer. Sandwich all 3 layers together; place cake, crown side down, on a serving plate.

4. Spread remaining orange filling over top of cake. Arrange fruit on top. Chill slightly before serving.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 388, Fat, total (g): 19, chol. (mg): 173, sat. fat (g): 11, carb. (g): 50, fiber (g): 2, pro. (g): 6, sodium (mg): 219, Percent Daily Values are based on a 2,000 calorie diet.