Nutritional Info

Nutrition Facts

Serving Size 1 (285g)

Calories 338
Calories from Fat 45 (13%)
Amount Per Serving %DIV
Total Fat 5g 8%
Saturated Fat 2.1g 11%
Monounsaturated Fat 1.8g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 111.1mg 37%
Sodium 863.3mg 38%
Potassium 165.5mg 4%
Total Carbohydrate 43.7g 15%
Dietary Fiber 2.3g 9%
Sugars 5.5g
Protein 26.7g 53%

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Honey Toasted Pound Cake With Grilled Candied Blood Oranges

Recipe Description
Pound cake is wonderful when toasted on the grill. We make this one with a touch of honey and orange zest to complement slices of candied blood oranges. The primary cooking here happens in the oven and on the stove top. The grill is used merely to toast the pound cake and brown the candied oranges. Nonetheless, this double cooking deepens the caramelized flavors and adds a wisp of smoke if you use a charcoal grill.
Prep time
1 hr
Cook time
2 hr 3 min
Ready In
3 hr 3 min


Serves Tool

Serves To:USMetric
3 Cup(c)  water
3   blood oranges, rinsed
1/4 Cup(c)  light corn syrup
1/2 Teaspoon(t)  almond extract
1 Teaspoon(t)  vanilla extract
2 Teaspoon(t)  orange zest (blood orange or navel orange), grated
4   eggs, at room temperature
1/2 Cup(c)  honey, preferably orange blossom
1/2 Cup(c)  sugar
1 Cup(c)  unsalted butter, at room temperature
1/4 Teaspoon(t)  kosher salt
1/2 Teaspoon(t)  nutmeg, grated
1 1/2 Teaspoon(t)  baking powder
1 3/4 Cup(c)  cake flour


For the pound cake: Preheat the oven to 350°F. Butter a 9 by 5 inch loaf pan. Mix together the flour, baking powder, nutmeg, and salt in a medium bowl. In a bowl, using an electric mixer on medium speed, beat the butter until creamy. Beat in the sugar and honey until light and fluffy, scraping down the sides of the bowl once or twice. Beat in the eggs, one at a time, beating thoroughly after each addition. Beat in the orange zest, vanilla extract, and almond extract. Mix in the dry ingredients on very low speed, or mix them in by hand just until incorporated. Scrape the batter into the prepared pan and smooth the top. Bake until well browned on the top and a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Let cool in the pan on a rack for 10 minutes. Run a thin knife around the edge to loosen the cake, then invert it onto the rack to cool completely. When cool, wrap in wax paper and store at room temperature for up to 2 days. For the candied oranges: While the cake bakes, cut the oranges into slices about 1/8 inch thick. Put the water and sugar in a wide, shallow pan and cook over medium high heat until the sugar dissolves. Stir in the corn syrup and bring to a boil. Add the orange slices and reduce the heat to low. Simmer until the slices are sugar soaked and translucent, about 45 minutes to 1 hour. Using tongs, transfer the slices to a wire rack set over foil or a baking sheet and cool completely. Reserve the syrup in the pan. To make ahead, cool the pan of orange slices and syrup, then cover and refrigerate for up to 2 days. Heat the grill as directed. Cut the pound cake into slices about 1 inch thick. Brush the grill grate and coat it with oil. Put the pound cake and orange slices on the grill and cook until toasted and grill marked, about 2 to 4 minutes per side (less for the oranges, more for the pound cake). Remove to plates and arrange the orange slices over the pound cake. Drizzle with some of the reserved orange syrup and serve.

Additional notes

Gas: Direct heat, medium (350°F). Clean, oiled grate. Charcoal: Direct heat, medium ash 12 by 12 inch charcoal bed (about 3 dozen coals). Clean, oiled grate on lowest setting. Wood: Direct heat, medium ash 12 by 12 inch bed, 3 inches deep. Clean, oiled grate set 4 inches above the fire.

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