Orange Chocolate Chip Pound Cake
Ingredients
For the cake
- 1 stick unsalted butter, room temperature, plus more for pans
- 1 1/2 cups all-purpose flour, plus more for pans
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tbsp orange juice
- 1/4 cup + 2 Tbsp milk
- 2 Tbsp dark rum, optional, can use more orange juice instead
- 1 teaspoon pure vanilla extract
- 1 cup sugar
- 2 large eggs + 1 egg yolk, room temperature
- orange zest from 2 oranges
- 1 cup mini chocolate chips
For the frosting
- 4 oz cream cheese, room temperature
- 1 cup powdered sugar
- 2-3 Tbsp orange juice
- zest form 1 orange
Instructions
- Preheat oven to 350 degrees. Butter and flour 8.5 x 4.5 loaf pan. Line bottom with parchment.
- Whisk together all the dry ingredients: flour, baking powder, baking soda, and salt in a medium bowl. In separate bowl, combine wet ingredients: orange juice, milk, rum and vanilla; set aside.
- Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment (or in a large bowl with a hand mixer) until pale, light and fluffy, about 5 minutes.
- Reduce mixer speed; add eggs and an egg yolk, one at a time, completely incorporating between each addition. Add orange zest; mix again.
- Add dry and wet mixtures alternately to batter, beginning and ending with flour (add 1/3 of the dry, then 1⁄2 of the wet, 1/3 of the dry, 1⁄2 of the wet and end with 1/3 of the dry).
- Fold in chocolate chips.
- Place batter into a pan, smooth top, and bake until golden brown and a cake tester comes out clean, 50 minutes to 1 hour. Let cool in pan for 30 min then let completely cool on rack.
- For the frosting beat softened cream cheese, orange zest and 2 Tbsp orange juice with 1 cup of powdered sugar. Beat in additional juice or extra powdered sugar to reach desired consistency. I prefer thicker frosting that doesn’t drip on the sides of the cake. Spoon icing over baked and cooled cake.
Nutrition
Calories: 3503 kcal, Carbohydrates: 603 g, Protein: 49 g, Fat: 95 g, Saturated Fat: 54 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 14 g, Trans Fat: 0.4 g, Cholesterol: 478 mg, Sodium: 2081 mg, Potassium: 915 mg, Fiber: 10 g, Sugar: 444 g, Vitamin A: 2661 IU, Vitamin C: 35 mg, Calcium: 570 mg, Iron: 13 mg
