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Orange Cream Cheese Cake Loaf

Published by: Kathy

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  • Oct
  • 2

Oh, my, my, my! This thing just melts in your mouth!

A recipe for “Orange Cream Cheese Bread” popped up on my Facebook page.  I belong to “Just a Pinch Recipe Club” and so far I’m 2 for 3, when it comes to making one of their suggested recipes.  (In baseball-speak that means that I have been successful at preparing 2 of the 3 recipes I have tried…That’s a pretty respectable average!)  The recipe called my name and I knew I had to try it…Perhaps if was the fact that they used the words “orange” and “cream cheese” in the title.  Or maybe it was the beautiful picture the amateur chef responsible for the recipe posted.  Whatever it was, today was the day…The ingredient list is very basic, so I had everything on hand, except the fresh orange.  A quick trip to the store remedied that.

I put the recipe together in no time and was I ever excited with the finished product.  The “bread” was without question, a “cake”.  It was moist and light, with a velvety texture.  It reminded me of the cream cakes that Publix sells…only better!  At the risk of repeating myself…it just melts in your mouth!  A name change was definitely in order…Let’s call a “cake”, a “cake”!

 

ORANGE CREAM CHEESE CAKE LOAF

  • 1  (8-oz.) pkg. cream cheese, softened
  • 1/2  c. shortening
  • 1  2/3  c. granulated sugar
  • 2  eggs
  • 2 ¼  c. all-purpose flour
  • 1  tsp. salt
  • 1  Tbsp. baking powder
  • 1  c. whole milk
  • ½  c. chopped walnuts (optional)
  • 2  Tbsp. grated orange peel  (2 lg. oranges)
  • ¼  c. fresh squeezed orange juice  (from the orange you just zested)

Preheat oven to 350°.  Combine cream cheese and shortening, creaming well.  Gradually add sugar, beating until light and fluffy.  Add eggs, beating well after each addition.  Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.  Mix well after each addition.  Stir in orange peel and walnuts (if you decided to include them).  Divide batter into two (2) greased and floured 8½ x 4½ x 3-inch loaf pans.  Bake for 45 minutes or until a wooden toothpick inserted into center comes out clean.  Let cool in pan for 10 minutes.  Then, sprinkle orange juice over the loaves.  Remove to wire rack to finish cooling.  Dust with powdered sugar before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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