Pre-heat oven to 325 degrees F. Grease a 10-inch tube pan.
1 C. soften butter
2 ¼ C. granulated sugar
1 Tsp. pure vanilla
2 tsp. grated orange peel
3 C. all purpose flour
½ tsp. salt
¼ tsp. baking soda
1 C. sour cream
In a large bowl beat butter until creamy; gradually add sugar beating until light and fluffy.
Beat in vanilla and orange peel. Add eggs one at a time and beating for 1 minute after each addition.
In a small bowl combine flour, salt and baking soda. Alternating with sour cream add flour mixture to butter mixture ~ starting and finishing with flour mixture.
Pour batter into prepared pan and place in oven. Bake for 1.25 hours.
While cake is baking prepare the heavenly syrup.
In a medium saucepan combine 1/3 C. slivered orange peel and 2 tsp. of salt. Add enough water to cover and bring to boil (about 2 minutes). Drain. Add 1/3 C. orange juice and ¼ C. sugar, simmer for about 10 minutes. Once simmered add additional ¼ C. of sugar and 1/3 C. of lemon juice and 1 tsp. of vanilla, stir until smooth. Optional Secret ingredient ¼ C. of Grand Marnier ~ can be added after lemon juice.
After removing cake from oven spoon the top of hot cake with the syrup mixture. Allow cake to cool in pan for 20 minutes before moving to wire rack to cool completely.
Tips: To cut down on prep time I would often bake the cake the night before add some of the syrup mixture to top after baking. The morning of party I would warm up additional syrup and drizzle it over cake, adding more grated orange peel for added touch. At Christmas I would use the forest baking pan from William Sonoma and just before serving would use a sifter or tea strainer to sprinkle powder sugar over the tree tops (make sure cake is completely cool before topping with powder sugar.
I hope you enjoy this cake as much as my friends and I have over the years. Original recipe was given to me 15 years ago by an elderly woman (80 something)in the building I lived in.
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