Pine Nut Pound Cake With Blood Orange Glaze Recipe

• 1 1/2 cups all purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 1/4 cup plus 3 tablespoons buttermilk
• 1/2 cup pine nuts, lightly toasted and cooled
• 1/2 teaspoon blood orange zest, from about 1 medium blood orange
• 2 tablespoons blood orange juice, from about 2 medium blood oranges
• 1 1/2 cups confectioners' sugar

1. Grease baking pan with butter. Adjust oven rack to middle position and preheat oven to 350u0b0F.
2. In a small bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
3. In a the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, followed by vanilla. Beat in buttermilk. Add dry ingredients and beat until just combined. Stir in pine nuts.
4. Pour batter into loaf pan and smooth top. Bake until a cake tester inserted into the middle of the cake comes out clean, 50-55 minutes. Let cool for 10 minutes then release cake from pan and finish cooling on a plate or wire rack.
5. : In a small bowl, whisk together zest, juice, and confectioners sugar until smooth. Take a toothpick and prick cake all over. Pour glaze on top of cake, taking care to do it evenly and slowly so the cake absorbs some glaze. Let stand until glaze it set, about 20 minutes, then serve.

flour, baking powder, baking soda, salt, unsalted butter, sugar, eggs, vanilla, buttermilk, pine nuts, orange zest, orange juice, sugar

Taken from www.seriouseats.com/recipes/2014/03/pine-nut-pound-cake-with-blood-orange-glaze-recipe.html (may not work)