| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
New, Text, Import |
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 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Salt -Orange Cream Ingredients— |
| 2/3 |
c |
LAND O LAKES(r) Sour Cream (Regular; Light or No Fat) |
| 1 |
tb |
Sugar |
| 1 |
ts |
Orange peel |
| 1 |
tb |
Orange juice |
INSTRUCTIONS
A light and creamy orange topping adds a delightful touch to a homemade
spice cake.
Heat oven to 325°. 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
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