This amazingly moist and delicious cake is adapted from a favorite family recipe of Bianca Henry, a New York pastry instructor. You’ll need a thin skewer to poke holes in the cake. Serve the cake garnished with slices of peeled oranges macerated with a little sugar and rum.
Ingredients
For the cake:
10 oz. (2-1/4 cups) all-purpose flour; more for the pan
2 cups sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
3/4 cup canola or other mild-flavored oil (check for freshness before using)
1-1/2 Tbs. finely minced lemon zest (from about 2 lemons)
1 Tbs. vanilla extract
3/4 cup strained fresh orange juice
5 large eggs
For the syrup & glaze:
1/2 cup frozen orange juice concentrate, thawed
1 Tbs. unsalted butter, melted
2 Tbs. dark rum
1 cup confectioners’ sugar, divided
Nutritional Information
Preparation
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes, Please Head On Over To Next Page Or Open button
ADVERTISEMENT
Feel free to join our new group
