Sunday, October 30, 2005

Orange Bundt Cake

For the Cake:

1 cup (240 mL) butter, softened
1 1/4 cups (300 mL) granulated sugar
3 eggs, separated
1 tsp (5 mL) vanilla extract
1 cup (240 mL) sour cream
4 tsp (20 mL) orange zest
2 cups (475 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2.5 mL) salt

For the Glaze:

1/2 cup (120 mL) orange juice
1/4 cup (60 mL) lemon juice
1 cup (240 mL) granulated sugar
2 tbsp (30 mL) Grand Marnier (optional)

For the Cake:
preheat oven to 350 F. Butter and flour a 10-inch (25 cm) Bundt pan.

Using an electric mixer, cream the butter and sugar, beating until light, about 2 minutes. Add the egg yolks and beat until fluffy, about 2 minutes. Add the vanilla, sour cream and orange zest and mix well. Sift the flour, baking powder, baking soda and salt in a separate bowl and add to the mixture. Using an electric mixer, beat the egg whites in another bowl until stiff but not dry. Fold into the batter; do not overbeat. Pour into the prepared pan. Bake one hour, or until a cake tester inserted in the centre comes out clean. Leave the cake in the pan on a rack.

For the Glaze:
Combine the orange juice, lemon juice and sugar in a small saucepan over medium heat. Cook until the sugar is dissolved. Stir in the Grand Marnier, if using. Pour half the mixture over the hot cake in the baking pan. Allow it to soak for 15 minutes and then turn the cake out onto a serving plate. Prick with a fork and brush the remaining glaze over the cake. Cool before serving. Store in a tightly closed container at room temperature for up to 4 days.
Makes one 10-inch Bundt cake

Source: Wanda's Pie in the Sky, 2002

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