FALCON HEIGHTS, Minn. - A classic pound cake baked by Candy Freeman of Melrose won Grand Cake of the Fair honors at the 2013 Minnesota State Fair.

She shared her recipe for blue ribbon success with KARE 11 viewers today! Try it yourself at home!

Grand Cake of the Fair Winner, Minnesota State Fair 2013

Orange Bundt Cake (A Classic Pound Cake)

  • 2 1/2 cups all purpose flour, such as Gold Medal*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon orange extract, if desired
  • 3/4 cup 2% milk, room temperature
  • 1/4 cup orange juice
  • 2 tablespoons grated orange rind

Heat the oven to 350 degrees F with rack in lower third. Thoroughly grease and flour a 10-inch fluted tube pan or an angel food cake pan. Sift the flour, baking powder, baking soda and salt into a medium bowl. Combine the milk and orange juice. Beat the butter in the bowl of a heavy-duty mixer on medium speed until creamy. Gradually add the granulated sugar and brown sugar, scraping down the sides of the bowl, occasionally and beat 2 minutes. Beat in the eggs, one at a time, scraping the sides of the bowl after each egg is added. Add the vanilla and orange extract and beat 3 minutes until the mixture is very light and creamy. Reduce the mixer speed to low. Add the flour mixture in 3 additions, alternating with 2 additions of the milk. Scrape down the sides of the bowl after each addition. After adding all of the flour beat until smooth, but no longer than 15 seconds. Stir in the orange juice and orange rind. Pour into the prepared pan and spread evenly. Bake 50-60 minutes or until a toothpick inserted in the center of cake comes out clean. Cool on a wire cooling rack 10 minutes. Run a spatula or a wooden skewer around the edge of the pan and around tube in the center to loosen the cake. Carefully loosen the cake from pan and invert onto cooling rack. Cool completely. Serve with whipped cream. Makes 1 cake, 12-16 servings

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