I love a classic pound cake. When my friends at Sipp asked me to create an autumn recipe using one of their fabulous sparkling organic sodas, I just knew that I had to feature their Zesty Orange flavor.


For the candied citrus and jalapeño:
1 1/2 cup sugar
3/4 cup water
thinly sliced orange, lime, and jalapeño

For the cake:
zest of 1 orange
zest of one lime
1 teaspoon jalapeño, minced or grated
3 sticks butter
3 cups sugar
5 whole eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup Sipp Zesty Orange Organic Soda

  1. Preheat oven to 325°F.
  2. To make the candied citrus and jalapeño, dissolve the sugar in water in a frying pan and bring to a boil over medium heat.
  3. Add the thin slices of citrus and jalapeño to the pan and simmer for about 10–15 minutes.
  4. Carefully remove the slices from the syrup, and allow to cool and harden on a wire rack for several hours to overnight.
  5. For the cake, zest the orange and lime, shred a teaspoon of jalapeño, and set aside.
  6. Cream the butter and sugar for about 5 minutes.
  7. Add eggs one at a time, mixing in between.
  8. Add vanilla, zests, and jalapeño, and mix.
  9. Add flour, 1 cup at a time, mixing in between.
  10. Finally, add the soda and mix well, scraping down the sides of the bowl.
  11. Pour into a greased bundt pan, and bake about 1 hour until cake is solid and a toothpick comes out clean.
  12. Remove from oven, and allow to cool for 10 minutes. Invert cake onto a plate, and allow to cool completely.
  13. Garnish cake with candied orange and jalapeño and serve.

TIP:

I love to garnish this cake with a drizzle of honey!
This pound cake has a lot of ZING! It's leavened with a bottle of soda!
Photography by Paul "Sweet Paul" Lowe

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