Fresh orange cake

8 servings

Ingredients

Quantity Ingredient
1 large Navel Orange
¾ cup Butter
4 Eggs
1 cup Sugar
1 cup Flour
¼ cup Cornstarch
¼ teaspoon Salt
¼ cup Powdered sugar

Directions

If using thick-skinned orange, remove peel with paring knife and then remove zest from white part of pith. Cut zest and orange into 6 to 8 pieces, place in food processor and process until orange is pulpy and zest is in fine bits. Set aside.

Melt butter in small pan over low heat. Set aside to cool.

Beat eggs with electric mixer until blended and foamy. Continue beating and slowly add sugar. Beat until thick and light colored, about 5 minutes.

Add flour, cornstarch and salt. Mix on lowest speed 1 to 2 seconds.

Remove bowl from mixer. Gently fold dry ingredients thoroughly into batter using spatula. Gently fold orange and melted butter into batter.

Gently pour batter into greased & floured 9 x 5 inch loaf pan. Bake at 325 degrees until wood pick comes out clean when inserted in center of cake, 75 to 80 minutes. If top starts to become too brown, place foil loosely over top. When done, remove from oven. Let stand 5 minutes, then turn out onto rack. Dust top with powdered sugar.

Per serving: 376 cal; 5 g pro; 45 g carb; 20 g fat; 153 mg chol; 282 mg sod.

Submitted By TERRI WOLTMON On 02-20-95

Related recipes