This is an optional version of a cake featured on the King Arthur Flour website. Believe it or not, the same amount of batter used in a 10-cup Bundt can be used in a 9″ by 4″ rectangular loaf pan! The only differences were that I added a little vanilla to the batter and also I needed to increase the baking time by 10 minutes to make sure the middle of the cake was baked. The Pain de Mie (9″ x 4″) pan is taller and narrower than other loaf pans, but the sides are not slanted, and so it makes for a more consistent finished loaf cake which I love. Even though the title of the original on the KAF website is “Orange Pound Cake with Bourbon Glaze”, it mentioned using rum for the glaze as an option, which initially I thought I’d regret, but after tasting the finished product, I almost feel like rum and sweet butter go better than with bourbon, but I could be wrong.

Over the years, I feel like my preferred thing to bake is a loaf cake, and my preferred flavor for a cake is orange. I feel like I’ve made a thousand versions of this cake, so if you’re feeling a little Déjà vu about this, you are not alone!

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orange pound cake with butter rum glaze (from a King Arthur Flour recipe)

ingredients 

1 cup salted butter, softened, slightly cool room temperature

2 cups granulated sugar

5 large eggs, room temperature

2 teaspoons vanilla extract

3 cups all-purpose flour

1 Tablespoon baking powder

3/4 cup fresh squeezed orange juice

grated zest of 2 oranges

for glaze: 

4 tablespoons butter, melted 

1 cup confectioners (icing) sugar

2 tablespoons dark rum

method

Heat oven to 350 degrees F and grease and line a 9”x 4” (Pain de Mie) Loaf Pan with parchment paper that overhangs from two sides. Set aside.

Sift together the flour, and baking powder into a bowl and stir with a whisk several times until thoroughly mixed. Zest two oranges, and squeeze juice if using fresh. Stir the zest into the flour mixture. If you feel the zest might be clumping together in the flour, sift the flour mixture and you should have only zest remaining in the sifter lightly coated with flour, which you can then add back into the flour mixture. Set aside.

Cream the sugar and butter together in another bowl until fluffy. Add the eggs, one at a time, beating well until each egg is integrated into the batter. Scrape down the sides and bottom as needed. Add the vanilla and beat again as well.

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Add about a third of the batter into the flour mixture and stir or beat on low until integrated, then add about half the juice, continuing to beat on low. Scrape down sides and bottom again as needed. 

Add half of the remaining batter and beat until mixed in, then add the rest of the juice. Finally add in the rest of the flour and beat on low again until mixed in with no remaining dry flour.

Pour into prepared pan and bake for about 65-70 minutes until toothpick stuck into the center of the cake comes out clean. 

While cake is baking, make the glaze by adding all the glaze ingredients into a bowl and whisking until smooth. 

When cake comes out of oven, add about half the glaze, adding a tablespoon at a time, spreading it gently with a brush or the back of a spoon, until it seeps into the bottom through the sides. Lift cake up by using the parchment paper overhanging on two opposite sides to help the glaze go to the bottom. Let cool in pan on a wire rack.

When cake is completely cool, remove from pan and reheat the remaining glaze, then pour it over the cake to drip down the sides of the cake. Slice and enjoy.