| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 1 | Servings | |
INGREDIENTS
| 1 | c | Butter, Softened |
| 2 | c | Sugar |
| 4 | Eggs, Separated | |
| 1 | t | Baking Soda, Dissolve In |
| Buttermi | ||
| 1 1/2 | c | Buttermilk |
| 4 | c | Flour, Sifted |
| 2 1/2 | t | Orange Rind, Grated |
| 1 | c | Chopped Pecans, Optional |
| 1 | Recipe Glaze For Orange Cake | |
| 2 | c | Confectioner's Sugar |
| 2 | t | Orange Rind, Grated |
| 1 | c | Orange Juice |
INSTRUCTIONS
Make sure you are careful not to grate any of the white pith of the orange! Cream butter, gradually adding sugar. Add egg yolks, one at a time, beating after each addition. Add buttermilk and soda mixture alternately with flour. Fold in orange rind and nuts. Beat egg whites to stiff peaks and fold into batter mixture. Pour batter into greased and floured tube or Bundt pan. Bake at 325 for 1 hour and 15 minutes, or until cake pulls away from the pan. Remove from oven, punch holes in cake (a meat/cooking fork works well) and slowly pour hot glaze over cake. Glaze Combine sugar, rind, and juice in a saucepan and bring to a boil. Leave glazed cake in pan until glaze is absorbed and cake is cool. (If you prefer, you may remove cake from oven onto a cake plate to glaze.) Recipe By : E. Roberts, Gadsden. *Recipes-Please Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 08:17:58 -0600 From: "Never Tell" <madsky@ix.netcom.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 6377
Calories From Fat: 2535
Total Fat: 291.9g
Cholesterol: 1254.1mg
Sodium: 904.5mg
Potassium: 2695.2mg
Carbohydrates: 852.8g
Fiber: 24.5g
Sugar: 454.9g
Protein: 108.8g