Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter, at room temperature |
| ¾ cup | Sugar |
| 2 \N | Eggs |
| 1 teaspoon | Orange extract |
| 1 tablespoon | Grated orange peel |
| 1 cup | Flour |
| ¼ teaspoon | Salt |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| ½ cup | Sour cream |
Beat but tter and sugar together in : -large mixing bowl. Add : -eggs, 1 at a me, beat ting until light, at least 2 : -minutes. Add orange extract : -and peel d blend.
In another bowl, stir together flour, salt, baking powder and baking soda.
Add to butter-egg mixture little at a time, alternating with sour cream, and beat until well-mixed. Pour batter into greased and lightly floured 8x5-inch loaf pan or 7½-inch diameter souffle dish 2 ½ inches deep.
Bake at 325 degrees about 40 minutes. Begin checking doneness at 30 minutes by inserting toothpick into center of cake. If toothpick comes out with few damp crumbs, cake is done. Remove from oven, let rest 5 minutes and turn out onto rack to cool. Makes 16 servings. Each serving contains about: 138 calories; 134 mg sodium; 45 mg cholesterol; 8 grams fat; 15 grams carbohydrates; 2 grams protein; 0.02 gram fiber.
Recipe by: Gail's Recipe Swap Posted to MC-Recipe Digest V1 #638 by marge rottinger <marger@...> on Jun 08, 1997