Orange Blossom Pound Cake

Serves 12

• 2 cup butter, softened

• 4 ¼ cup sugar

• 4 ¼ cup sifted cake flour

• 2 teaspoon baking powder

• ½ teaspoon salt

• ½ cup milk

• 9 cups eggs

• 3 tablespoons orange flower water (available in specialty food stores)

• 2 cups orange juice

Method:

1. Preheat the oven to 350°F. Grease and flour a Bundt pan.

2. In a large bowl, cream the butter together with 2¼ cups of the sugar.

3. Add the flour, baking powder, and salt and mix until well combined.

4. Add the milk, eggs, 1 tablespoon of the orange flower water, and orange zest and beat until smooth.

5. Pour the batter into the Bundt pan.

6. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Poke holes all over the cake with a toothpick and let it cool thoroughly.

7. In a small saucepan, combine the orange juice, the remaining 2 cups of sugar, and the remaining 2 tablespoons of orange flower water.

8. Bring to a boil over high heat.

9. Paint the sauce onto the cake with a pastry brush.