Orange Cake

I have baked this cake countless time and it has never gone wrong. This is great cake to serve as a trifle in Martini glass or ice cream bowl. Layers goes something like.. 1^st cake at the bottom, then 4 tbsp of juice of fresh orange, 2nd layer ..Fresh Oranges cut into half’s,  3^nd layer pecans and wall nuts and fat free whipping cream in-between layers..oh! I am sure you know where I am going with this..Let your creative juices flow.

 Here is The Orange cake Recipe:

·         Tbsp ( 1 stick ) sweet butter at room temperature. Want a little less fat..Substitute 4 Tbsp with any margarine base. ( Optional)

·         2 eggs separated

·         Zest of 2 Oranges. Peel them as you peel apple and then grind in coffee grinder or chopper.

·         1 ½ cup unbleached all purpose flour
3      3/4 cup granulated sugar

·         1 ½ tsp baking powder

·         ¼ tsp baking soda

·         ¼ tsp salt

·         ½ cup Orange juice fresh (best flavor ) or from container will do.

Pre heat Oven to 350 degree. Grease 10 inch Bundt pan or a square one will do.

Cream butter and sugar beating until light.  Add egg yolks and orange zest and mix again.

Sift the flour with baking powder Baking soda and salt and mix.  Add dry ingredient alternately with the Orange juice to the batter. ( If the batter feels too thick, add little more Orange juice. I did add ¼ of a cup extra.)

Grease Bundt pan and pour batter. Bake for 30-35 minutes

Cool for 10 minutes before removing it.  Pour Orange glaze on top.  serves 8 to 10 portions.

For  the Glaze

¼ cup Orange juice

¼ cup granulated sugar.

Combine Orange juice and sugar in a sauce pan and simmer for 10 minutes while stir occasionally. I try to make it look like a syrup or a little thicker.