Because oanges are abundant in my mom’s garden, I could not think of a better recipe than Ina’s Orange Pound Cake for dessert. The moist cake is glazed with additional orange syrup - next level good! Garnished it with pretty candied citrus slices I made. Best pound cake ever! https://www.foodnetwork.com/recipes/ina-garten/orange-pound-cake-recipe-2124852
To make Candied Citrus:
Ingredients:
3 Types of Citrus (I used orange, mandarin, blood orange for different shades of orange color.)
2 1/2 cups sugar
Water
Directions:
In a shallow flat pan with water boil 4 cups of wafter.
While the water is coming to a boil, slice citrus about 1/4” thick. (1 each of Navel Orange, Mandari, and Blood Orange.
Add the citrus slices in the water and turn down the heat to medium-low simmer.
Simmer in water for 6-7 minutes. This step will remove all the bitter taste of the rinds.
Drain in a colander. Do not reuse water as it will be bitter.
Add 4 cups water and 2 1/2 cups sugar and bring to boil.
Add the citrus slices to the simple syrup. Do not over crowd the slices. They should swim in single layer. You may have to do this step in batches depending on the surface of your pan.
Reduce heat to gentle simmer. And cook the citrus until a knife edge can be pierced through the rind And the syrup has thickened a bit.
While the citrus is cooking, keep a tray lined with drying rack on top.
Remove slices on the drying rack ensuring they do not touch. dry then overnight.
Candy is ready to use.
Variations:
- dip them in sugar.
- dip halfway in melted cooled chocolate.
Once dried again, they can be packaged in cellophane bags as homemade treats.
- Leftover syrup can be used in ice teas and lemonade.

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