Pound Cake:
1 c All-purpose flour
3 tb Unsweetened cocoa
2 ts Baking powder
1 pn Salt
3/4 c Butter
3 Eggs
Orange Icing:
1/2 c Powdered sugar
3 ts Orange juice; fresh squeezed
Preheat oven to 350°F. Butter a loaf pan. Line with parchment.
Butter again and flour. Shake off excess. Sift flour into medium
bowl with cocoa powder, baking powder, and pinch of salt. Set
aside. Using electric mixer, cream butter, and remaining cup sugar
until light and fluffy. Add eggs to butter, beating well after each
one. Using rubber spatula, stir in the chopped candied orange peel.
Stir flour mixture into batter just until mixed. Scrape batter into
loaf pan. Tap on table to release air bubbles. Bake about 1 hour
until loaf shrinks away from sides of pan and toothpick inserted in
center comes out clean.
Orange Icing:
Using wire whisk, stir powdered sugar and orange juice together to
make a paste in top of double boiler. Heat over simmering water
until mixture is warm and smooth and drizzling consistency. To
serve, invert cake onto wire rack to cool. Remove paper. Pour warm
icing over cake. Put cake on serving platter. Serve cut into
slices.
