Tuesday, April 3, 2012
Orange ya glad I said Cake?
1/2 lb unsalted butter room temp
2 1/2 cups granulated sugar - divided
4 extra large eggs room temp
1/3 cup grated orange zest ( about 6 oranges )
3 cups all purpose flour sifted
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
3/4 cup fresh squeezed orange juice divided
3/4 cup buttermilk room temp
1 tsp vanilla
1 cup confectioners sugar sifted
1 1/2 tbs fresh squeezed orange juice
Heat oven to 350 degrees. Grease and flour 2 - 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Line bottoms with parchment paper. Cream the butter and 2 cups of the sugar in bowl with electric mixer with paddle attachment for about 5 minutes or until light and fluffy. With mixer on med speed, beat in the eggs, one at a time and then the orange zest. In large bowl sift together flour,baking soda, baking powder and salt. In another bowl combine 1/4 cup of the orange juice, the buttermilk and the vanilla. Add the flour and buttermilk mixtures to the batter alternately, beginning and ending with the flour. Divide the batter evenly between the 2 pans, smooth the tops and bake for 45 minutes to 1 hour until the cake tester comes out clean. While the cakes are baking, cook the remaining 1/2 cup of ganulated sugar with 1/2 cup of orange juice in a small saucepan over low heat until sugar dissolves. When the cakes are done, let them cool for 10 minutes in the pan. Take them out of the pans and place on baking rack set over a tray. Spoon the orange syrup over the cakes and allow to cool completely. To glaze, combine the confectioners sugar an orange juice in a bowl, mixing it with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of cake and allow the glaze to to dry. Wrap well and store in refrigerator.