Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter; softenend to room temp |
| 2¼ cup | Flour |
| 2 cups | Granulated sugar |
| ½ teaspoon | Baking powder |
| ½ teaspoon | Salt |
| 1 teaspoon | Orange extract (a little less if flavor too strong) |
| 1 cup | Orange flavor yogurt |
| 3 \N | Eggs |
| 1 tablespoon | Orange rind grated |
| ½ medium | Orange; juice of |
| ½ medium | Orange (approx); juice of |
| ¾ cup | Confectioner's sugar |
GLAZE FOR ICING
submitted by: tpogue@...
This was sent to me by my friend in New Zealand. And I saw that zarina@... on this list was in love with oranges I decided that you must have this one. I haven't made it yet but it does sound devine. She has sent several of her favorites. Terry Place oven rack in center of oven. Preheat oven to 325. Grease and flour a 9 inch bundt pan, tapping upside down to remove excess flour.
CAKE: In large mixing bowl, combine all cake ingredients and beat at med speed with electric mixture for 3 minutes. Pour into prepared pan and bake 325 for one hour or till done. Remove from oven to wire cake rack placed over a piece of wax paper or fit inside a rimmed baking pan and let cool in pan for ten minutes. Invert onto rack and let cool completely.
GLAZE: In small bowl, stir together orange juice and confectioner's sugar to make a clear glaze, adding more orange juice if too thick. (Glaze shoud be thin enough to spoon over cake but thick enough to cling. Drizzle glaze over cooled cake. Makes 8 to 10 servings.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 8 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
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