| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread, Too hot tam | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Unsalted butter, at room temperature |
| 1/4 | c | Sugar |
| 1/4 | c | Brown sugar, packed |
| 2 | lg | Eggs |
| 1/2 | c | Orange juice |
| 1/2 | ts | Vanilla |
| 2 | tb | Grated orange zest |
| 2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| Confectioners sugar, for serving | ||
| Cranberry butter, for serving (recipe follows) |
INSTRUCTIONS
Preheat the oven to 350/. In a large mixing bowl, cream the butter and both sugars together with an electric mixer. Beat in the eggs, one at a time, then mix in the orange juice, vanilla, and orange zest. Add the flour, baking powder, salt, orange zest, and vanilla and mix together well. Generously butter and flour a 10 inch bundt pan and scoop the batter into it, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the sides shrink away from the pan and the center of the loaf springs back. Cool the pan on a rack for 10 minutes, then turn out onto a round platter. Sprinkle a little confectioners sugar over the top of the bread and serve warm or at room temperature, accompanied by small pots of cranberry butter. >From Too Hot Tamales Show # 6223 by and serve on servand, e Posted to MC-Recipe Digest V1 #533 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997
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