Recently, Tehama posted the recipe for her Grandmother's orange cake (I have copied the recipe below for refernce).
I made the cake for Easter and it was fantastic! It is definitely a keeper.
It tasted even better the next day. I baked the cake a day ahead of time but didn't sauce it until Easter morning. After saucing, I thought it may bee too "wet" but it was not. The next day, it tasted even better - so definitely make it AND SAUCE IT a day ahead.
And, it was quite easy to make.
Thanks Tehama for posting - my family really enjoyed the cake!
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)