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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Tastes like it's name....... Ingredients:
3 cups sugar |
2 1/2 cups flour |
3/4 cup cornstarch |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/2 cup apricot brandy or 1/2 cup orange-flavored liqueur |
1 cup sour cream (no low fat) |
1 cup unsalted butter |
6 eggs |
1 teaspoon orange extract |
1 teaspoon lemon extract |
1 teaspoon vanilla |
1 lemon, zest of |
1 orange, zest of |
1 orange, juice of |
1 1/2 cups confectioners' sugar |
4 tablespoons apricot brandy, see instructions |
Directions:
1. Preheat the oven to 325°F.
2. Grease and flour a 10 tube pan with removable bottom.
3. In a bowl mix sugar, flour, salt, baking soda, brandy, sour cream, butter, eggs, extracts and zest.
4. Beat until very well incorporated but don't overmix, scraping the bowl several times.
5. Pour the batter into the prepared pan and bake for about 1 hour and 20 minutes and up to 1 hour 45 minutes.
6. Check for doneness after 1 hour 20 minutes baking time and every 5 minutes after that by inserting toothpick into the cake. When it comes out clean, remove cake immediately.
7. Cool in the pan for 20 minutes.
8. Invert and remove from the pan onto a cooling rack.
9. Cool completely.
10. Add the orange juice to the confectioners' sugar and add apricot brandy 1 tbsp at the time, until you have a thickly flowing consistency.
11. Add just a squeeze of lemon juice to freshen and lighten the taste.
12. Pour over the cake.
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