Orange Pound Cake with Bourbon Glaze



Preheat oven to 350F. Grease your choice of a tube pan, Bundt pan, or 9"x5" loaf pan.

For the cake: Cream butter and sugar until light and fluffy. Mix in the eggs, one at a time, scraping the bowl occasionally. In a separate bowl, whisk together the flour, baking powder, and salt. Add to butter mixture alternately with the orange juice. Add the orange rind. Bake for 50-60 minutes, or until a cake tester inserted in the center comes out clean.

For the glaze: Combine all the glaze ingredients in a heatproof bowl. Microwave on high for 20-second intervals until fully combined.

To finish the cake: Remove cake from the oven and let it sit in the pan on a rack for 10 minutes. If you've baked in a Bundt or tube pan, turn the cake out of the pan onto a serving plate and immediately brush glaze over the top.

Yield: 16 servings.