Yield: 8 Servings
Measure | Ingredient |
---|---|
1 cup | Butter |
3 teaspoons | Baking powder |
2 cups | Sugar |
¼ teaspoon | Salt |
¾ cup | Fresh orange juice |
1 \N | Orange -- grated rind of |
3 cups | Flour -- sifted |
5 \N | Eggs -- room temp |
\N \N | Glaze----- |
1 cup | Butter -- melted |
⅓ cup | Bourbon |
⅔ cup | Sugar |
Preheat oven to 350~. Grease and flour a tube pan. Cream butter until fl uffy. Beat in sugar until light. Beat in one egg at a time. Sift dry ing redients together and add to creamed mix alternately with orange juice. A dd grated rind. Pour into prepared pan. Bake for 1 hour or until test ed done. Remove from oven to rack.
GLAZE: While cake is baking, make glaze by heating butter and sugar until sugar is dissolved. Add bourbon. Leave cake in pan and pour glaze over h ot cake. Leave in pan until thoroughly cooled. Freezes well.
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