I just made my Grandmother's cake for the 1,276th time yesterday and thought I would share this luscious and terrifically moist recipe with CH! This is one of those recipes that the more days that go by, the moister it gets. (make at least one day before serving if you can wait)
Orange Ring Cake
1 c. sugar
1 c. butter *
1 c. sour cream *
1 3/4 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
grated rind of one orange
(* please have these ingredients at room temperature)
Cream butter and sugar well. Add egg yolks, sour cream, and orange rind; beat until light and fluffy. Sift flour, baking soda, baking powder into the first mixture. Beat egg whites until stiff, but not dry, and fold into the mixture.
Turn into a well greased and floured bundt pan; bake at 325 degrees for one hour. Remove from oven and let stand 15 minutes. Loosen carefully around edge and turn-out onto a rimmed plate. Deeply and repeatedly pierce the top of the cake with a very thin skewer (eg, like a wooden skewer used for chicken satay) and then spoon the hot orange sauce over the top of the cake slowly. (The hot orange sauce will "leak" from the cake, so make sure it is placed in a rimmed plate.)
Hot Orange Sauce
Juice of 2 oranges (a little less than 1 cup); Juice of 1 lemon (about 2 TBL); 3/4 c. of sugar; dash of salt
Combine ingredients; let sugar first dissolve over low heat, then bring to a rolling boil for 3 to 4 minutes.
(1 orange = 1/2 c. so, if you are in a pinch, 6 oz. of frozen orange concentrate could be substituted)
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...