Orange Cake Recipe
This orange cake recipe is a hearty and heavy bodied cake recipe made with nuts and flavored with rum. Made with a mix of eggs, flour, sugar, milk, lime juice with orange peels, the orange cake is baked with chopped cashews. Served warm with a syrup of orange juice and corn syrup with rum, this orange cake is an adults only dessert.
Ingredients
| Butter | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Egg yolks | 3 | |
| All purpose flour | 2 Cup (16 tbs), sifted | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Lime juice | 1 Teaspoon | |
| Orange peel | 1 Tablespoon, grated | |
| Cashews | 3/4 Cup (16 tbs), chopped | |
| 3 egg whites Pinch salt | ||
| Orange juice | 1/2 Cup (16 tbs) | |
| Corn syrup | 1/2 Cup (16 tbs) | |
| 1/4 cuprum | ||
Directions
Cream butter with sugar until light and fluffy.
Beat in egg yolks.
Sift flour with baking powder and baking soda.
Mix milk and lime juice.
Add dry ingredients alternately with milk to creamed mixture, beating until blended after each addition.
Mix in orange peel and cashews.
Beat egg whites and salt to stiff, not dry, peaks.
Fold into batter.
Turn batter into a buttered and lightly floured 9 inch tube pan.
Bake at 350°F 40 minutes.
Mix orange juice, corn syrup, and rum.
While cake is still hot in the pan, pour orange juice mixture over it.
Beat in egg yolks.
Sift flour with baking powder and baking soda.
Mix milk and lime juice.
Add dry ingredients alternately with milk to creamed mixture, beating until blended after each addition.
Mix in orange peel and cashews.
Beat egg whites and salt to stiff, not dry, peaks.
Fold into batter.
Turn batter into a buttered and lightly floured 9 inch tube pan.
Bake at 350°F 40 minutes.
Mix orange juice, corn syrup, and rum.
While cake is still hot in the pan, pour orange juice mixture over it.
Chef
