Layer cakes might be the cover girls, but a pound cake holds sway in our Southern kitchens. This recipe reflects the Southern practice of adding a bit of liqueur or other spirits to a cake to ensure it stays moist and delicious. This recipe first appeared in the beloved cookbook, Tea-Time at the Masters, in 1977. While the original recipe called for the cake to be baked in a tube pan, we opted for mini Bundt pans for a tea party-worthy presentation. The orange liqueur glaze gives the simple orange pound cake an explosion of flavor.
Tea-Time at the Masters, The Junior League of Augusta, Georgia
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.