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Ingredients
- 3/4 lb Unsalted butter, room temp
- 1 lb Powdered sugar
- 6 lrg Large eggs, lightly beaten
- 1 Tbsp. Vanilla extract
- 2Â 3/4 c. All-purpose flour, sifted
- 1 Tbsp. Nutmeg
- 1 c. Orange juice
- 1/2 c. Water
- 2 c. Sugar
- 1 c. Lemon basil leaves, fresh, chopped
Directions
- "Dense and moist, this lightly spiced lb. cake makes a lovely hot-weather dessert; the Lemon Basil-Orange syrup is the perfect flavor companion for this buttery cake.
- This recipe makes two cakes; if you canonly use one at a time I suggest freezing the second cake, wrapped tightly in plastic and then in foil. However, once the cakes are drizzled with the syrup they will keep at cold room temperature for up to one week."
- To make the cake:Preheat the oven to 300 degrees F. Grease two 9-by-5-inch loaf pans and dust lightly with flour.
- In a large bowl, beat the butter with an electric mixer till creamy.
- Gradually sift the powdered sugar into the butter, stirring occasionally to partially combine. When all the sugar has been added, beat till fluffy.
- Gradually add in the Large eggs, beating well after each addition. Add in the vanilla, flour, and nutmeg; mix well. Divide the batter between the two pans.
- Bake on the bottom rack of oven for 45 min. Rotate the pans to the top rack and bake for 10 min longer or possibly till a toothpick inserted into the centers of the cakes comes out clean.
- Remove from the oven and cold in pans for 30 min.
- Meanwhile, make the Lemon Basil-Orange Syrup:
- Place the orange juice, water, sugar, and basil in a deep-sided saucepan.
- Bring to a boil over high heat and cook for 15 min, stirring frequently to prevent the mix from boiling over. When the mix is thick and syrupy, remove from the heat and strain. Cold to room temperature. If the syrup becomes thicker than pouring consistency, thin with about 2 Tbsp. of very warm water.
- Using a long, thin, wooden skewer, poke each cake all over from the top to the bottom. Drizzle half of the syrup over each cake, taking care to spread the syrup proportionately into the tiny holes. Let cakes stand at least 2 hrs before serving or possibly cover with foil and keep up to 1 week in the pan. To serve, remove the room-temperature cakes from pans and cut into 1-inch slices. Garnish with sprigs of basil.
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