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Add a photoServings: 1
Ingredients
- 1 c. Butter, Softened
- 2 c. Sugar
- 4 lrg Large eggs, Separated
- 1 tsp Baking Soda, Dissolve In Buttermi
- 1Â 1/2 c. Buttermilk
- 4 c. Flour, Sifted
- 2Â 1/2 tsp Orange Rind, Grated
- 1 c. Minced Pecans, Optional
- 1 x Recipe Glaze For Orange Cake
- 2 c. Confectioner's Sugar
- 2 tsp Orange Rind, Grated
- 1 c. Orange Juice
Directions
- *Make sure you are careful not to grate any of the white pith of the orange!
- Cream butter, gradually adding sugar. Add in egg yolks, one at a time, beating after each addition. Add in buttermilk and soda mix alternately with flour. Mix in orange rind and nuts.
- Beat egg whites to stiff peaks and fold into batter mix. Pour batter into greased and floured tube or possibly Bundt pan. Bake at 325 for 1 hour and 15 min, or possibly till cake pulls away from the pan. Remove from oven, punch holes in cake (a meat/cooking fork works well) and slowly pour warm glaze over cake.
- Glaze:Combine sugar, rind, and juice in a saucepan and bring to a boil.
- Leave glazed cake in pan till glaze is absorbed and cake is cold. (If you prefer, you may remove cake from oven onto a cake plate to glaze.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2310g | |
| Calories 7123 | |
| Calories from Fat 2324 | 33% |
| Total Fat 266.13g | 333% |
| Saturated Fat 132.29g | 529% |
| Trans Fat 0.0g | |
| Cholesterol 1371mg | 457% |
| Sodium 3447mg | 144% |
| Potassium 2232mg | 64% |
| Total Carbs 1109.45g | 296% |
| Dietary Fiber 21.8g | 73% |
| Sugars 697.88g | 465% |
| Protein 100.41g | 161% |
