| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter; Softened |
| 2 |
c |
Sugar |
| 4 |
lg |
Eggs; Separated |
| 1 |
ts |
Baking Soda; Dissolve In Buttermi |
| 1 1/2 |
c |
Buttermilk |
| 4 |
c |
Flour; Sifted |
| 2 1/2 |
ts |
Orange Rind; Grated |
| 1 |
c |
Chopped Pecans; Optional |
| 1 |
|
Recipe Glaze For Orange Cake |
| 2 |
c |
Confectioner's Sugar |
| 2 |
ts |
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
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