CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
|
|
Cake Ingredients- |
1/2 |
c |
Firmly packed brown sugar |
1/4 |
c |
LAND O LAKES, r Butter |
|
|
softened |
1/3 |
c |
LAND O LAKES, r Sour Cream |
|
|
Regular Light or No |
|
|
Fat |
1/3 |
c |
Orange juice |
1/4 |
c |
Honey |
2 |
|
Egg whites |
2 |
c |
All-purpose flour |
1 |
t |
Baking soda |
1 |
t |
Cinnamon |
1/2 |
t |
Ground ginger |
1/4 |
t |
Salt |
|
|
Orange Cream |
|
|
Ingredients- |
2/3 |
c |
LAND O LAKES, r Sour Cream |
|
|
Regular Light or No |
|
|
Fat |
1 |
T |
Sugar |
1 |
t |
Orange peel |
1 |
T |
Orange juice |
INSTRUCTIONS
A light and creamy orange topping adds a delightful touch to a
homemade spice cake. Heat oven to 325ø. In large mixer bowl combine
brown sugar, butter, 1/3 cup sour cream, 1/3 cup orange juice, honey
and egg whites. Beat at low speed, scraping bowl often, until well
mixed (1 to 2 minutes). Continue beating, gradually adding all
remaining cake ingredients, until well mixed (1 to 2 minutes). Pour
batter into greased 9-inch round cake pan. Bake for 35 to 40 minutes
or until toothpick inserted in center comes out clean. Meanwhile, in
small bowl stir together all orange cream ingredients. Serve cake warm
or cool with dollop of orange cream. Yield: 10 servings Recipe by:
LAND O LAKES 1997 Posted to recipelu-digest Volume 01 Number 330 by
ctlindab@mail1.nai.net on Nov 30, 1997
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”