I had several oranges drying out in the refrigerator. In thinking about what to do with them, I remembered how much I love Ina Garten’s Orange Pound Cake. So, I whipped up a batch. Only, I thought, why should I make two large pound cakes when I have the pans to make 6 tiny pound cakes? The answer: I shouldn’t.
Aren’t the little cakes precious? I used my little spring form pans for the first time. The cakes turned out so cute. I even punched extra holes in the cakes so that the orange syrup would really soak in and be all gooey and yummy. I went a little lighter on the frosting and kept it a little thicker so that it would layer and lace instead of coating the cake top. It tastes divine. I really love this recipe.