You're going to need a conversion chart for this one, but it sounds wonderful!

Recipe for "pound-cake-1"

POUND-CAKE-1 - A luscious orange-flavored pound cake
Absolutely the best cake I have ever eaten! I got the recipe
from the mother of a friend. I think Don's mom got the
recipe off the back of a sugar box.

INGREDIENTS (1 cake)

450 g butter
450 g powdered sugar
30 ml grated orange rind
6 large eggs
350 g sifted all purpose flour
2.5 ml mace
1 ml salt
60 ml orange juice
500 g apricot jam, strained
30 ml shredded orange peel

PROCEDURE

(1) Preheat oven to 175 deg. C.
(2) Cream butter until light and fluffy. Gradually add
sifted sugar and rind. Cream thoroughly. Add
eggs, one at a time, mixing well after each addi-
tion.
(3) Combine the dry ingredients. Sift.
(4) Gradually add sifted dry ingredients to butter
mixture. Add orange juice and combine thoroughly.
(5) Turn into buttered and floured 25-cm tube pan.
Bake at 175 deg. C for 50-60 minutes or until
toothpick inserted in center comes out clean and
cake is golden brown. Cool for 5 minutes.
(6) Turn into wire rack and cool thoroughly. Brush
with jam and top with orange peel.

NOTES

If you try to make a pound cake with margarine or shortening
you will end up with a tasteless mess. Butter is the major
taste in a pound cake; even if it weren't, butter and marga-
rine have different properties in baking, and this recipe is
adjusted for butter.
Don't make this cake if you don't have an electric mixer or
very strong wrists. I figure I spend nearly half an hour
beating butter and such when I make this cake. Also, this
cake is easier to handle if you have a tube pan that comes
apart into two pieces.

RATING

Difficulty: easy to moderate. Time: 30-40 minutes prepara-
tion, 1 hour baking. Precision: measure the ingredients.

CONTRIBUTOR

Liz Sommers
The Soup Kitchen, Edison NJ
caip!unirot!mamaliz