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1 c Butter
2 c Sugar
4 Eggs
3 c Sifted cake flour
4 ts Baking powder
1 ts Salt; or more
1 c Milk
1 -(up to)
1 1/2 ts Vanilla
FROSTING
3/4 c Orange juice
2 tb Lemon juice
3/4 c Sugar
1 tb Grated orange rind
From: plgold@ix.netcom.com (Pat Gold)
Date: 19 Jun 1995 09:24:15 -0500
Cream the butter and cream in the sugar until fluffy. If mixing by hand,
separate the eggs, blend the beaten yolks into the butter mixture, sift the
flour with the baking powder and salt, add alternately with the milk and
vanilla, and fold in the beaten whites last. If using a mixer, beat the
whole eggs in at medium to high speed, turn off the mixer and add the flour
mixture, then turn to lowest speed and add the milk and vanilla. When
smooth pour into a 10-inch tube pan or a 10 x 14 x 2-inch pan. Bake in a
moderate 350 degree oven until the cake springs back when touched lightly
with a fingertip or use the toothpick test. When baked, let the cake cool
10 minutes or more, loosen from the pan, and turn out on a rack.
Frosting: Mix 3/4 cup orange juice and 2 tablespoons lemon juice with 3/4
cup sugar. Add 1 tablespoon grated orange rind also, if you like. Drizzle
over the cake, being sure not to soak it all in one spot. Let the cake
cool.
Note: No baking time is given in the recipe for making this in a tube or
Bundt cake pan. My educated guess would be between 45 minutes and an hour
but I would keep a careful eye on the cake while baking.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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