| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New Zealand | Cake | 8 | Servings |
INGREDIENTS
| 1/2 | c | Butter; softenend to room temp |
| 2 1/4 | c | Flour |
| 2 | c | Granulated sugar |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | ts | Orange extract (a little less if flavor too strong) |
| 1 | c | Orange flavor yogurt |
| 3 | Eggs | |
| 1 | tb | Orange rind grated |
| 1/2 | md | Orange; juice of |
| 1/2 | md | Orange (approx); juice of |
| 3/4 | c | Confectioner's sugar |
INSTRUCTIONS
GLAZE FOR ICING submitted by: tpogue@ids2.idsonline.com This was sent to me by my friend in New Zealand. And I saw that zarina@gopher.ccbr.umn.edu on this list was in love with oranges I decided that you must have this one. I haven't made it yet but it does sound devine. She has sent several of her favorites. Terry Place oven rack in center of oven. Preheat oven to 325. Grease and flour a 9 inch bundt pan, tapping upside down to remove excess flour. CAKE: In large mixing bowl, combine all cake ingredients and beat at med speed with electric mixture for 3 minutes. Pour into prepared pan and bake 325 for one hour or till done. Remove from oven to wire cake rack placed over a piece of wax paper or fit inside a rimmed baking pan and let cool in pan for ten minutes. Invert onto rack and let cool completely. GLAZE: In small bowl, stir together orange juice and confectioner's sugar to make a clear glaze, adding more orange juice if too thick. (Glaze shoud be thin enough to spoon over cake but thick enough to cling. Drizzle glaze over cooled cake. Makes 8 to 10 servings. DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 8 APRIL 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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