Fresh Orange Cake with Lemon Glaze


I went home for Easter and since my flight landed just in time for dinner, I didn’t have much time to help cook. My mom, however, made this delicious and light Orange cake. It was the perfect ending to a heavy meal. The cake recipe comes from a book called Gourmet Bahamian Cooking. The icing recipe comes from another book called ‘Delicious’ Recipes from the Elisabeth Morrow School

Fresh Orange Cake
2 1/4 cups cake flour
1 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, melted
Grated rind of 1 orange
2/3 cups milk
1/3 cup fresh orange juice
2 eggs
Half pint of strawberries (optional)

Directions:
1. Preheat oven to 350 degrees. Stir together dry ingredients and set aside. Blend together butter, orange rind, milk and orange juice

2. Add 1 cup liquid mixture to dry ingredients; Beat 2 minutes at medium speed. Add remaining liquid and eggs; Beat 2 minutes longer

3. Pour batter into bundt pan. Bake for 30 minutes or until an inserted toothpick comes out clean. Cool and frost. Garnish with orange rind and strawberries (or any other fruit you want)

Lemon Glaze
2 Tbsp. milk
2 Tbsp. lemon juice
1 cup confectioners sugar

Directions:
1. Whisk together milk, lemon juice, lemon rind and confectioners sugar. Drizzle over cake.

Note: This icing came out a bit too watery than I prefer. I would reduce the liquid by about 1 tablespoon if you want it a little thicker.

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One response to “Fresh Orange Cake with Lemon Glaze

  1. Your blog is so informative … ..I just bookmarked you….keep up the good work!!!!

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