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Preheat
oven to 350°. Soak ORANGE PEEL in 3 TB. water for 10 minutes to rehydrate.
Grease and flour an angelfood, springform or bundt pan
This is easy and
very important, but a bit time consuming. Once complete, there should
be a thin, flourcoated layer on the entire interior of the pan, thus ensuring
that no part of the cake will stick to the pan when you go to remove it.
In a large mixing bowl, beat butter and sugar until light and fluffy.
While beating, add eggs one at a time. Add ORANGE PEEL
and
VANILLA EXTRACT. In a separate small mixing bowl, stir together flour,
baking powder and baking soda. Add to butter-sugar mixture 1/3 at a time,
alternating with buttermilk
Blend until smooth,
pour into a greased and floured springform, angelfood or bundt cake pan.
The batter will be thick, make sure to spoon it in evenly and carefully
- a blob of dough stuck to the top side of the pan and baked on can cause
trouble when you go to remove the cake
Bake in 350° oven
for about 45 minutes, until a toothpick inserted in the middle of the
cake comes out clean. Cool cake in pan for about 10 minutes while preparing
glaze.
To prepare glaze,
measure sugar, take out 1 TB. regular sugar and replace with 1 TB. VANILLA
SUGAR. Stir sugar, orange juice and
ORANGE EXTRACT together in a small, heavy saucepan. Bring to a boil
and stir constantly for about 6 minutes until thick and syrupy. There should
be about half as much liquid as when you started, and the glaze will look
thick once most of the orange juice has cooked off
Remove glaze from
heat, set aside. Carefully remove the cake from the pan onto a serving
plate, drizzle with glaze. We like to figure out how many pieces the cake
will be cut into, then drizzle thick stripes of glaze over the cake, so
each piece will have a line of glaze down the middle
Let cool completely,
cut and serve.
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