Gators Gameday Grub: Pouncey O&B Pound Cake

By Adam Silverstein
September 10, 2010

Janah Adickman of Delish Your Dish has returned for the 2010-11 football season with her weekly Gators Gameday Grub segment here on OGGOA. Like last year, Janah will submit a Florida-themed recipe each week that is easy to make, fun to create and absolutely delicious. Whether you are hosting a party, going to someone else’s or tailgating on-site at the big game, this grub is for Gators ONLY!

Be sure to check out Janah’s website – a one stop shop for vegetarian recipes (she breaks that rule for us), product and restaurant reviews. She creates simple recipes (appetizers, entrees, desserts) for the non-chef with simply delish results!

This week: Pouncey Orange & Blue Pound Cake – Coconut Cream Cheese Pound Cake with Mandarin Orange and Blueberry Sauce

Feast your eyes, then see more pictures and learn how to make it…after the jump!

Pouncey Orange & Blue Pound Cake

Pound Cake
What You Need
1 1/2 cups (3 sticks) unsalted butter, room temperature – 1 package (8 oz.) cream cheese, room temperature – 3 cups sugar – 6 large eggs – 1 1/2 tsp. pure vanilla extract – 1/2 tsp. coconut extract – 3 cups all purpose flour – 1 tsp. salt

1. Set oven to 325 degrees.
2. Grease a bundt or tube pan with butter or PAM.
3. Place butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat at least five minutes until light and airy. Add eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla and coconut extracts, then the flour and salt all at once. Beat just until incorporated.
4. Pour the batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean – approximately 1:15.
5. Place pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature.

What You Need
Orange juice concentrate – 2 tbsp. corn syrup – 2/3 cup sugar – 11 oz. can of mandarin oranges (juice preserved) – 1 tsp. vanilla extract

1. Drain oranges and set aside. Combine other ingredients to a small sauce pan.
2. Bring the mixture to a boil and then allow to simmer for about 5 minutes. Allow the sauce to cool, then stir in the mandarin oranges.

BLUEberry Sauce
What You Need
1 cup blueberries (frozen) – 1 tbsp. lemon juice – ½ cup sugar – 1 tsp. almond extract

1. Bring ingredients to a simmer, allow the juices of the berries come out. Continue stirring to avoid burning the berries.
2. Allow the berries to simmer for about 5 minutes before cooling and serving.

One Comment

  1. Gatorbuc15 says:

    Stop making me hungry Adam! Argh!

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