Thursday, September 9, 2010

Not-Back-To-School Week!

To celebrate Not-Back-To-School, Nate and I (Carly) made a delicious Orange Bundt Cake from the Moosewood New Classics cookbook. It is a really easy recipe to whip up, and the glaze is scrumptious. Here is the recipe and a picture of the finished product! :)

Orange Pound Cake
Serves 16
Preparation time: 30 mins.
Baking time: 60-75 mins.
Cooling time: 20-30 mins.

2 cups unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure orange extract (or orange flavor)
6 eggs
4 cups unbleached white pastry flour
1/2 cup orange juice
2 teaspoons baking powder

Orange Glaze:
1 teaspoon pure orange extract
2 to 3 tablespoons orange juice
1 1/2 cups confectioners' sugar

Preheat the oven to 350. Butter and flour a 10-inch Bundt pan (see Note).

With an electric mixer, cream the butter and sugar. Beat in the orange extract and the eggs. Add 2 cups of the flour and beat well. In a separate bowl, or measuring cup, stir the baking powder into the remaining 2 cups flour. Add to the batter and beat well.

Spoon the batter into the prepared Bundt pan and bake until the cake pulls away from the sides of the pan and a knife inserted into the center comes out clean, about 60-75 mins. Cool the cake in the pan on a rack for 10 mins. Invert onto a serving plate, leaving the pan on top so the cake holds its shape. Cool for another 10 or 20 mins.

Meanwhile, prepare the glaze. Stir the orange extract and the orange juice into the sugar with a fork, adding the orange juice a tablespoon at a time; use just enough to produce a thick smooth mixture. Spread the glaze over the cake with a pastry brush, while the cake is still warm, or drizzle it on in a lacy pattern (using a fork).

*Note Not every 10-inch Bundt pan holds the same number of cups. There are differences in shape and the slope of the sides. For this recipe, use a Bundt pan that holds at least 12 cups, or the batter is likely to overflow and make an oven mess.
If your Bundt pan is smaller, spoon a portion of the batter into a miniature loaf pan or a 6-inch round cake pan and bake it alongside your big Bundt cake. Check the small cake earlier: It will bake in less time.

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