Gators Gameday Grub – Week 7 vs. Arkansas: Pouncey Pound Cake Bleeds Orange and Blue

By Adam Silverstein
October 16, 2009

In her second weekly Gators Gameday Grub segment here on OGGOA, our friend Janah Adickman over at Delish Your Dish has sent us another UF-themed recipe 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, this grub is for Gators ONLY!

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

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

Pouncey 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.

Orange Sauce

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.

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