Put down your pumpkin spice lattes, kids! I’ve got something you’re going to like so much better.
- Dragon fruit
- Blood oranges
- Horned melon (kiwano)
- Passion fruit
Tritip with Horned Melon Sauce
- Cut the melon into halves lengthwise.
- Use a small sharp knife and a small spoon to scoop out the pulp.
POUND CAKE WITH BLOOD ORANGE GLAZE
INGREDIENTS FOR POUND CAKE:
- 3 large eggs, at room temperature
- 3 tablespoons milk, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (150 grams) granulated white sugar
- 3/4 cup unsalted butter, at room temperature
- Preheat your oven to 350 degrees F and place the oven rack in the center of the oven.
- Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch loaf pan. Line the bottom of the pan with parchment paper and butter.
- In a bowl, whisk the eggs, along with the milk and vanilla extract.
- In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), place the flour, baking powder, salt, and sugar, and beat on low speed until well mixed (about 30 seconds). Cut the butter into pieces and add to the dry ingredients, along with half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to develop the cake’s structure. Scrape down the sides and bottom of the bowl as needed. Add the remaining egg mixture, in two additions, beating well after each addition (about 30 seconds) to incorporate the egg and strengthen the cake’s structure.
- Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. Rotate your loaf pan about halfway through baking. (The cake will crack down the center.) If you find the cake browning too much as it bakes, cover with a piece of lightly buttered foil.
- Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a lightly buttered wire rack.
The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months. Makes one loaf.
FOR THE SAUCE:
- 1-2 Tbsp. fresh blood orange juice
- 1/2 cup confectioners’ sugar
- Whisk together the blood orange juice and confectioners’ sugar until smooth.
- Spoon the sauce over the pound cake or serve alongside to dunk in.
- Decorate with pomegranate.
NOTE: You can also buy a ready-made pound cake at your local bakery and doll it up with this beautiful glaze. The magic is truly in the sauce.
By the way, here’s an easy lesson on how to get those pesky pomegranate seeds out easily.
I sprinkled the pomegranate seeds over the pound cake and it was out of this world!
Thanks for following along on our Melissa’s Freaky Fruit Challenge. I hope you enjoyed today’s offering!
Please visit my friends (here are the links) to get more ideas on how to serve your own Freaky Fruits!