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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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When I take a bite of this cake, it brings back marvelous memories from my childhood. Each luscious, moist piece of this dessert is bursting with orange flavor.Deborah Forrest, Ocean Springs, Mississippi Ingredients:
2 medium oranges |
1 cup butter, softened |
1-3/4 cups sugar, divided |
3 eggs, separated |
1-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup (8 ounces) sour cream |
1 medium lemon |
Directions:
1. Grease and lightly flour a 10-in. fluted tube pan; set aside.
2. Finely grate the peel from the oranges; set aside. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in reserved orange peel. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
3. In another large bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
4. Meanwhile, squeeze juice from the oranges and lemon. In a small saucepan, combine the juices with the remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until mixture is reduced by half. Remove from the heat.
5. Cool cake for 10 minutes before inverting onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Brush warm cake with glaze. Yield: 12 servings.
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