This pound cake is so nice and moist you won’t be able to stop at one slice. It’s slightly sweet with fresh, bright flavors and a subtly sour, crunchy glaze. And because it’s packed full of fruit juice and vitamin C, I say it’s okay to eat it for breakfast…and lunch…and dinner…see I can’t stop.
I am addicted to Cuties. They are easy-to-peel, seedless little mandarin oranges. They’re like candy. I probably eat 2-3 a day. You find them in the fruit section of the store, and they’re usually sold in a pretty big box of 30-35. Unfortunately, I can never quite eat them all by myself before they start to turn. So before they reach that point, I usually peel them, freeze them and use them later in smoothies.
Wednesday though I had a whole new idea. Recently, I shared my recipe for Lemon Cream Cheese Pound Cake. I thought…why not substitute the lemons with Cuties. That recipe calls for about a cup of lemon juice, so I just started juicing the Cuties until I reached a cup. I quickly learned 3 cuties equals ¼ cup of juice.
I loved this version of the cake. It turned out a little sweeter than the lemon version, but it was equally moist and delicious. It’s a beautiful cake for the spring.
Cuties are in season November through April, so if you want to use fresh Cuties, hurry to the store. If you’re making this in the off-season, don’t worry. They sell Cuties juice in the refrigerator section. And if you can’t find either, it’s okay to just use regular oranges or orange juice. Enjoy!
- 1 cup butter
- ½ cup cream cheese
- 2 ¾ cups sugar (550 grams)
- 6 eggs
- 3 cups (440 grams) all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- Juice of 12 cuties (1 cup/240 grams)
- Juice of 2 cuties
- 1/4 cup sugar
Cream butter, cream cheese and sugar together until thick and creamy.
Add eggs, one at a time.
Slowly add in flour, baking powder and salt. Then add juice of 12 cuties and zest of 1.
Butter a Bundt pan and pour the batter in the pan. Set on rimmed cookie sheet (just in case it overflows). Place in a cold oven.
Set the oven to 350 degrees and bake for one hour. Allow to cool for 10 minutes and turn out onto a cake platter.
In a small bowl, combine the juice of 2 cuties and 1/4 cup sugar. Drizzle the cake with the cutie glaze and serve.