Ricotta Orange Pound Cake

This is a recipe by Giada Di Laurentiis - Foodtv.com. I wish I would have read the reviews before I made it. Great recipe, but the timing she's listing is off. I takes way more than 50 minutes to cook and I would recommend using a wider pan. I had to throw out the middle since it didn't get cooked all the way. But the out sides where to die for! Will definitely make this again; the right way.

Ingredients

• 1 1/2 cups cake flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
• 1 1/2 cups whole milk ricotta cheese
  
• 1 1/2 cups sugar, plus 1 tablespoon
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 orange, zested
• 2 tablespoons Amaretto
• Powdered sugar, for dusting
• 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.

To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.