just a smidgen

Weekly Photo Challenge: Love… “I ♡ Valentine’s Day Cake”

V Day Pound Cake 3

Remember that Spring Oranges Pound Cake
and my wee video that was so much fun to make..

{ I know, it’s not raining these days.. but stay with me.. }

{ At the Picket Fence }

V Day Pound Cake 2inspired

 this little Valentine’s Day “Spring Oranges Pound Cake” “Makeover”
…a little V-Day Love!

V Day Pound Cake 4It was so easy.. just slice a few strawberries and pop in a little string of hearts..

V Day Pound Cake 5{ part way through baking or they will sink }

V Day Pound Cake 7Dollop slices with freshly whipped-cream pillows..
and top with their simple jammy Strawberry Sauce

V Day Pound Cake 8or just fresh strawberries or a tin of warmed defrosted strawberries in syrup

This will bring a little lovin’ to your table in no time!

I Heart Valentine’s Day Cake
 
Ingredients
  • Cake
  • 1/2 pound (2 sticks) unsalted butter at room temperature
  • 2 cups granulated sugar
  • 4 extra-large eggs at room temperature
  • 1/3 cup grated orange zest (3 large or 6 small oranges)
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1/4 cup freshly squeezed orange juice
  • 3/4 cup buttermilk, at room temperature
  • 1 tsp pure vanilla extract
  • 4-5 strawberries (hulled by cutting a tiny "V" so they form a heart when sliced) sliced
Orange Syrup (optional)
  • 1/2 cup granulated sugar
  • 1/2 cup freshly squeezed orange juice
Glaze (optional if not using Strawberry Glaze Recipe below)
  • 1 cup confectioners’ sugar (icing sugar), sifted
  • 1 1/2 tbsp freshly squeezed orange juice
Strawberry Glaze Recipe
  • 2 tbsp butter
  • 4 oz. strawberry jam
  • 1 1/2 cups sifted, confectioner’s sugar
  • 3 tbsp hot water
  • whipping cream, whipped with a little sugar
Instructions
  1. Heat oven to 350° F. Grease and flour two loaf pans. Line the bottoms with parchment paper.
  2. Cream the butter and 2 cups of sugar in an electric mixer with a paddle attachment. Beat for about 5 minutes until the mixture is creamed, light and fluffy. Beat in each egg, one at a time. Beat in the orange zest.
  3. In a large mixing bowl, sift together the flour, baking powder, baking soda and salt.
  4. In a measuring cup, mix together 1/4 cup orange juice, buttermilk and vanilla extract.
  5. Add the flour and buttermilk mixtures to the creamed butter, alternating, beginning and ending with the flour mixture.
  6. Divide the batter evenly between two loaf pans, smoothing the tops of the batter. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean.
  7. After the cake has baked for a little while.. drop the slices of strawberries into the batter in a line. If they begin to sink, top with more strawberries later on.
  8. While the cake is baking, combine the 1/2 cup sugar with 1/2 cup of orange juice in a small saucepan. Heat on low until the sugar dissolves. When the cakes are done, remove from the pan onto a wire rack (place a sheet of wax or parchment paper underneath).
  9. Optional: Spoon the syrup overtop. The top may be pieced delicately to allow the syrup to saturate more of the cake.
  10. Optional: To glaze, allow the cakes to cool completely. Combine the confectioner’s sugar with the 1 1/2 tbsp of orange juice in a small bowl. Whisk until smooth. Add a few drops of orange juice to get a pouring consistency. Pour over the cake and allow the glaze to dry and set before slicing.
Strawberry Glaze Directions:
  1. In a small saucepan, melt butter over low heat. Stir in the strawberry jam and heat through. Remove from the heat. Add the sifted sugar and hot water, stirring until combined. Additional hot water may be added to reach desired consistency. Heat again and serve over whipped cream.

 

Love, Smidge V 3

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