| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cakes, Cookies |
2 |
Servings |
INGREDIENTS
| 2 |
pk |
Yeast |
| 1/4 |
c |
Warm water |
| 1/4 |
c |
Sugar |
| 3/4 |
c |
Margarine |
| 1 1/2 |
ts |
Salt |
| 1/2 |
c |
Milk — scalded |
| 2 |
lg |
Eggs |
| 1/4 |
c |
Orange juice |
| 4 |
c |
All-purpose flour |
| 1 |
c |
Packed brown sugar |
| 2 |
tb |
Orange peel — grated |
| 1 |
c |
Nuts — walnuts or pecans |
INSTRUCTIONS
1. Sprinkle yeast in 1/4 cup warm (not hot) water. Let stand 5-10 minutes
to soften. 2. In mixing bowl, combine 1/4 cup sugar, 1/4 cup softened
margarine, salt and scalded milk. Cool to lukewarm. 3. Whisk in eggs,
orange juice and yeast. Gradually add flour to form a stiff dough. You may
not need all the flour. 4. Knead on floured surface until smooth and
satiny. This should take 3-5 minutes. Place in greased bowl, turning to
grease all sides. Cover and let rise in warm place until light and doubled
in size, about 1 hour. 5. Cream 1/2 cup margarine; add 1 cup brown (or
white) sugar and orange peel. Set aside. 6. Roll out half of dough on
floured surface to a 12 x 8-inch rectangle. Spread with half of orange
filling; sprinkle with 1/2 of chopped nuts. Start with 12-inch side and
roll in a jelly-roll fashion. Cut into twelve 1-inch slices. 7. Arrange
slices 1 inch apart on bottom and sides of well-greased 2-quart casserole
or oven-proof mixing bowl. Place remaining slices in center of dough.
Repeat with remaining dough to make second cake. 8. Cover and let rise in
warm place until light and doubled in size, about 45 minutes. 9. Bake in
preheated 350-degree oven for 35 minutes or until golden brown. Invert
immediately onto wire rack; let cool.
Yield: 2 cakes.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”