This is my new specialty cake. I give you:
Orange Chocolate Chip Pound Cake (with Coconut Rum Whipped Cream)
I went trolling the 'nets, and I found a base recipe really close to the one I use for my adapted pound cakes. It's from a bloke named Will Barber, and I found it here. (The one I use makes a larger cake. That's the only difference.)
Anyway, here you go.
Ingredients for cake:
1/2 c butter, softened
1 1/2 c sugar
1 1/2 c flour
1/8 tsp baking soda
1/8 tsp salt
1/2 c sour cream or plain yogurt
1 tsp orange juice
Zest from two large oranges
3/4 c chocolate chips
1. Preheat oven to 325 degrees F. Line a 9 x 13-inch baking pan with foil; grease the foil with butter and set aside.
2. Cream butter and sugar together until the mixture is light and fluffy. Add eggs one at a time, beating after each addition. Your batter should now be a rich yellow and slightly thick.
3. Combine flour, baking soda, and salt. Alternate adding this dry mixture and the sour cream or yogurt to the batter. Stir after each addition until the ingredients are just mixed.
4. Zest two large oranges into batter and squeeze 1 tsp of juice from one of the oranges into the bowl. Stir until just blended.
5. Add the chocolate chips. Don’t overdo it with the stirring, or your cake will end up dense and rubbery, and nobody wants that.
6. Pour batter into pan and bake for 40-50 minutes or until a knife inserted in the center comes out clean. Let the cake cool entirely before cutting, and then serve it with dollops of coconut rum whipped cream on top (recipe below).
For coconut rum whipped cream:
1 c baker’s heavy cream
1 Tbs coconut rum
Pour cream and coconut rum into a chilled glass bowl. Beat on medium-high speed until cream holds stiff peaks. (I highly recommend licking the bowl, the beaters, and the spoon when you’re done.) Refrigerate until you’re ready to use it.