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Categories:Viewed: 6 - Published at: 9 years ago
Ingredients
- 1 34 cups unsalted butter, softened
- 2 34 cups granulated sugar
- 8 eggs
- 1 teaspoon orange extract
- 2 teaspoons grated orange rind
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 34 cup fresh orange juice (from 3 oranges)
Method
- Heat oven to 350F.
- Butter and flour 10 inch tube pan or bundt.
- tap out excess flour.
- Beat butter in bowl until creamy.
- Gradually beat in sugar until fluffy, scraping down the bowl.
- Add eggs one at a time.
- Beat in extract and rind.
- Combine flour, baking powder, and salt in a small bowl.
- Gradually beat into butter mixture on medium speed., alternating with the orange juice.
- Beat two minutes, scraping down bowl occasionally, until thick and creamy.
- Pour into prepared pan.
- Bake at 350F for 35 minutes.
- Lower heat to 300 degrees and bake for an additional 45 to 50 minutes or until tooth pick comes out clean.
- Cool in pan for 15 minutes, turn cake out to rack and cool completely.
- To make drizzle:.
- Combine 3/4 cup confectioners' sugar and 1 tablespoon orange juice plus 1 teaspoon water.
- Whisk until smooth, drizzle over cooled cake.
- Let dry before slicing.
