Remember those chocolate orange ball things you'd get in your Christmas stocking as a kid? Or is that just a Crandall family thing? Either way, they're great and should be widely available year round. This sort of tastes like that, but with a lot less pounding on the counter.

orange chocolate chip pound cake


2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups granulated sugar

2 tablespoons orange zest

1 (8 oz) package cream cheese, softened

3/4 cup (1 1/2 sticks) unsalted butter, softened

4 eggs

2 teaspoons vanilla extract

1 cup chocolate chips or chunks


  1. Preheat oven to 325 degrees. Spray a 9"x5" loaf pan with nonstick spray. Set aside.
  2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  3. Zest oranges onto a large plate or cutting board. Pour sugar over orange zest and use the back of a spoon to work zest into sugar. It should feel like playing in a sandbox, and will be finished when the sugar is a relatively uniform pale orange color.
  4. In a large bowl, cream together cream cheese and butter using an electric mixer. Add orange sugar, and beat until fluffy. Add the eggs one at a time, mixing in between each addition, then add vanilla, beating until well combined. 
  5. Add dry ingredients to the wet and beat until just combined. Fold in the chocolate chips. Spoon batter into prepared pan.*
  6. Bake for 55-80 minutes, or until a skewer or cake tester inserted into the center comes out clean. You may want to place an aluminum foil tent over cake around the 35 minute mark to prevent the top from browning too much. 

*This recipe calls for a 9x5 pan. Mine is considerably smaller than that and I didn't realize it until I was drowning in batter. Whatever the size of your pan is, you'll want to fill it only about 3/4 of the way full. The size of your pan may affect cooking time as well, so check the cake frequently after the hour mark.

Recipe via Joy the Baker