Orange Crush Pound Cake: A Zesty Slice of Sunshine

There are certain aromas that instantly transport me back to my grandmother’s kitchen, a place where flour dust danced in sunbeams and the air hummed with a comforting kind of magic. This Orange Crush Pound Cake is one of those olfactory time machines. I remember her unfurling the recipe, a well-worn card stained with faint traces of butter and vanilla, a testament to its frequent use. The anticipation of that bright, citrusy scent filling the house, followed by the first impossibly tender, moist bite, is a memory etched deep within my culinary soul. It’s more than just a cake; it’s a hug in edible form, a simple yet profound expression of love and home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: 12-16 (depending on slice size)
• Yield: 1 cake
• Dietary Type: Conventional

Ingredients

This recipe is wonderfully straightforward, relying on pantry staples for its vibrant flavor. The key to its success lies in the quality of your ingredients and a little bit of patience.

For the Pound Cake:

• 1 cup shortening
• 1/4 cup margarine
• 2 3/4 cups granulated sugar
• 5 large eggs, at room temperature
• 3 cups all-purpose flour, sifted
• 1 cup Orange Crush orange soda, at room temperature
• 1 teaspoon orange flavoring
• 1 teaspoon vanilla extract

For the Orange Cream Cheese Frosting:

• 1/4 cup margarine, softened
• 1 (3 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 1 teaspoon orange flavoring
• 1/2 teaspoon vanilla extract

Equipment Needed

You won’t need any fancy gadgets for this classic cake. Most of what you need will likely be in your kitchen already:

• Stand mixer or a hand mixer with beaters
• Large mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Sifter
• Bundt pan or tube pan (10-inch recommended), greased and floured
• Wire cooling rack
• Offset spatula or a butter knife for frosting

Instructions

The process for this Orange Crush Pound Cake is a time-honored method that ensures a beautifully tender crumb and a consistent bake. Let’s walk through it step-by-step.

1. Preheat and Prepare: Begin by preheating your oven to 325 degrees Fahrenheit (160 degrees Celsius). It’s crucial to have your oven at the correct temperature before your cake goes in for even baking. Next, grease and flour your chosen Bundt pan or tube pan thoroughly. This step is non-negotiable; a well-greased and floured pan will prevent your gorgeous cake from sticking. You can use shortening or butter for greasing, followed by a dusting of flour, tapping out any excess.
2. Cream the Fats and Sugar: In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), cream together the shortening and margarine until smooth and well combined. This can take a couple of minutes. Then, gradually add the granulated sugar, continuing to cream until the mixture is light, fluffy, and pale in color. This creaming process is vital for incorporating air, which contributes to the cake’s tender texture.
3. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. This helps to emulsify the batter and create a stable structure for the cake.
4. Alternate Dry and Wet Ingredients: In a separate bowl, sift the all-purpose flour. Now, you will alternately add the sifted flour and the Orange Crush orange soda to the creamed mixture. Begin by adding about a third of the sifted flour, mixing on low speed until just combined. Then, add half of the Orange Crush, mixing until just incorporated. Repeat this process: add another third of the flour, mix, add the remaining Orange Crush, mix, and finish with the last of the flour, mixing until the batter is smooth and there are no streaks of flour visible. Be careful not to overmix at this stage, as it can lead to a tough cake.
5. Add Flavorings: Stir in the orange flavoring and vanilla extract. Give the batter one final gentle mix to ensure the flavorings are evenly distributed throughout.
6. Bake the Cake: Pour the batter into the prepared Bundt or tube pan. Spread it evenly with your spatula. Place the pan in the preheated oven. Bake for 1 hour and 10 minutes. It’s important to resist the urge to open the oven door too early, as this can cause the cake to sink.
7. Check for Doneness: After 1 hour and 10 minutes, insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached (not wet batter), the cake is done. If it comes out with wet batter, continue baking for an additional 5-10 minutes and check again.
8. Cool the Cake: Once baked, remove the cake from the oven. Let it cool in the pan on a wire rack for about 15-20 minutes. This allows the cake to set slightly, making it easier to unmold.
9. Invert and Cool Completely: After the initial cooling period in the pan, carefully invert the cake onto the wire cooling rack. If it doesn’t release immediately, gently tap the bottom of the pan. Let the cake cool completely on the wire rack before frosting. Attempting to frost a warm cake will result in a melted, messy frosting.

For the Orange Cream Cheese Frosting:

1. Cream the Base: While the cake is cooling, prepare the frosting. In a medium bowl, cream together the softened margarine and softened cream cheese until smooth and well combined.
2. Add Sweetness and Flavor: Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Increase the speed to medium and beat until the frosting is light and fluffy. Stir in the orange flavoring and vanilla extract. Mix until just combined.
3. Frost the Cake: Once the pound cake has cooled completely, spread the Orange Cream Cheese Frosting evenly over the top and sides of the cake using an offset spatula or a butter knife.

Expert Tips & Tricks

• Room Temperature is Key: Ensuring your eggs, margarine, and cream cheese are at room temperature is crucial for achieving a smooth, well-emulsified batter and frosting. This allows them to blend together seamlessly.
• Don’t Overmix: Once you add the flour, mix the batter only until it’s just combined. Overmixing develops the gluten in the flour, which can result in a tough, dense pound cake.
• The Power of Sifting: Sifting the all-purpose flour and powdered sugar for the frosting is important. It aerates the ingredients and removes any lumps, leading to a lighter cake and smoother frosting.
• Orange Crush at Room Temperature: Using Orange Crush that is at room temperature helps it to incorporate more smoothly into the batter without chilling the other ingredients.
• Pan Preparation is Paramount: As mentioned, a thoroughly greased and floured pan is your best friend for a successful unmolding. Don’t skimp on this step!
• Cooling is Crucial: Patience is a virtue when it comes to cakes. Allowing the cake to cool completely before frosting prevents the frosting from melting and sliding off.

Serving & Storage Suggestions

This Orange Crush Pound Cake is a showstopper on its own, but it also pairs beautifully with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or a side of fresh berries. For an extra touch of elegance, a drizzle of orange glaze made with powdered sugar and orange juice can be added.

Storage:

• Room Temperature: The cake, once frosted with cream cheese frosting, can be stored at room temperature for up to 2 days, provided it’s kept in an airtight container in a cool, dry place.
• Refrigeration: For longer storage, refrigerate the cake in an airtight container for up to 5 days. The cream cheese frosting is best enjoyed chilled.
• Freezing: While pound cakes freeze well, the cream cheese frosting might change in texture slightly upon thawing. For best results, freeze the unfrosted cake wrapped tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw at room temperature before frosting.

Nutritional Information

(Note: This is an estimation and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	550-600 kcal	27-30%
Total Fat	30-35 g	38-45%
Saturated Fat	10-15 g	50-75%
Cholesterol	80-100 mg	27-33%
Sodium	200-250 mg	9-11%
Total Carbohydrate	70-80 g	25-29%
Dietary Fiber	1-2 g	4-8%
Sugars	45-55 g	90-110%
Protein	5-7 g	10-14%

Variations & Substitutions

While this recipe is a classic for a reason, there’s always room for creativity!

• Orange Zest Boost: For an even more intense orange flavor, add the zest of 1-2 oranges to the cake batter along with the flavorings.
• Lemon Crush: Swap out the Orange Crush for Lemon Crush for a bright, tangy lemon pound cake.
• Glaze Instead of Frosting: If you prefer a lighter topping, whip up a simple orange glaze by whisking together 1 cup of powdered sugar with 2-3 tablespoons of orange juice until smooth. Drizzle this over the cooled cake.
• Boozy Twist: For an adult-only version, a tablespoon or two of Grand Marnier or Cointreau can be added to the frosting for an extra layer of complexity.

FAQs

Q: Can I use diet orange soda for this recipe?
A: While you can substitute, diet orange soda may alter the texture and sweetness of the cake, as it contains artificial sweeteners rather than sugar. The original recipe relies on the sugar content of regular soda.

Q: My pound cake has a sunken middle. What went wrong?
A: A sunken middle can be caused by opening the oven door too early, overmixing the batter, or having the oven temperature too high. Ensure your oven is accurately calibrated and resist the temptation to peek too often.

Q: How do I ensure my pound cake is moist?
A: The use of shortening, margarine, and the liquid from the Orange Crush all contribute to the moistness of this pound cake. Properly creaming your fats and sugar, and not overmixing after adding flour, are also key.

Q: Can I make this cake ahead of time?
A: Yes, the unfrosted cake can be made a day in advance and stored at room temperature. Frosting it just before serving will yield the best results.

Q: What kind of orange soda is best to use?
A: Orange Crush is the specified ingredient, contributing its unique flavor and carbonation. Other brands of orange soda might yield slightly different results.

A Taste of Sunshine

This Orange Crush Pound Cake is more than just a dessert; it’s an invitation to embrace simple joys and create lasting memories. Its vibrant citrus notes and tender, moist crumb are sure to bring a smile to anyone’s face. Whether you’re baking it for a special occasion or just because, I encourage you to give this recipe a try. The aroma alone is worth it, and the taste? Pure sunshine. Gather your ingredients, preheat your oven, and let the magic of this classic pound cake fill your home. Happy baking!