Tehama’s grandmother was an amazing baker, and one of her signature recipes is this dense, superorangy Bundt cake, which Tehama describes as “luscious and terrifically moist … the more days that go by, the moister it gets (make it at least one day before serving if you can wait).” Serve it with vanilla ice cream for a Creamsicle effect, suggests chowser.

Orange Ring Cake
1 cup softened butter
1 cup sugar
3 eggs, separated
1 cup sour cream, at room temperature
Grated rind of one orange
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
Hot Orange Sauce (recipe follows)

Preheat oven to 325°F. Generously butter and flour a 12-cup Bundt pan. Cream butter and sugar well. Add egg yolks, sour cream, and orange rind; beat until light and fluffy. Sift flour, baking soda, and baking powder into the egg mixture and beat in. Beat egg whites until stiff, but not dry, and fold into the batter. Pour the batter into the cake pan and bake for 1 hour. Let stand for 15 minutes, then loosen carefully around the edge and turn out onto a rimmed plate. Deeply pierce the top of the cake all over with a very thin skewer (e.g., a wooden grilling skewer) and then spoon the Hot Orange Sauce over the top of the cake slowly (the sauce will seep from the cake, so the cake must be on a rimmed plate).

Cynsa made cupcakes with this recipe; it yielded 17 cupcakes, which took 18 to 20 minutes to bake.

Hot Orange Sauce
Combine juice of 2 oranges (a little under 1 cup), juice of 1 lemon (about 2 tablespoons), 3/4 cup sugar, and a pinch of salt in a saucepan. Cook over low heat until sugar dissolves, then bring to a rolling boil for 3 to 4 minutes.

Tehama has used 6 ounces of frozen orange juice concentrate in place of the fresh-squeezed juice when in a pinch, and says the cake still turns out spectacular.

Board Link: Grandmamma’s Orange Cake

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