Saturday, May 2, 2015


Today was suppose to be a "ME" day... I had dreams of spending the day enjoying VSBN scrapping with my online "imaginary" friends. My time slot calendar was filled with challenge after crafting challenge. I also had my mental bet all placed on my sure horse "American Pharoah", not because I thought he would actually win, but he is a great looking horse and Victor is an amazing jockey. And the orange cake was a craving I have had ever since I woke up dreaming about it three nights ago.
Well, of course, my day never went as planned... After spending the day, getting to know some new unexpected house guests, their new unsmashed rental car arrived right at race time and so after a big round of thank yous, hugs and good-byes, the only thing that I got accomplished for the day was my orange cake.

Ever made a pound cake? They are actually very easy...
  • ¾ cup buttermilk or sour cream
  • Zest of 5 oranges, finely grated 
  • 1 cup fresh orange juice or orange crush soda
  • 1 small can mandarin orange juice
  • 3 cups all-purpose flour
  • 1½ tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 stick butter, softened at room temp.
  • 2 cups granulated sugar
  • 5 large eggs

  • For the orange glaze:
  • Zest of 2 oranges
  • 4 cups powdered sugar
  • 2 tbsp. fresh orange juice 
  • 4 ounces softened cream cheese

  • Instructions: Preheat oven to 350 degrees, Fahrenheit. Grease and flour bundt pan, set aside.  Next drain mandarin oranges and set aside.
  • In a small bowl, combine buttermilk or sour cream, orange zest, and both orange juices. 
  • In separate bowl, whisk together flour, salt, baking soda, and baking powder and add to buttermilk mixture
  • This next few steps are the most important... In your mixer bowl with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With the mixer on low, alternate adding the buttermilk mixture and flour mixture to the bowl, beginning and ending with the flour mixture.
  • Pour batter into prepared bundt pan and bake for 50-60 minutes, or until toothpick inserted into cake comes out clean. If the top is browning too quickly, you can tent it with a piece of foil. 
  • Cool cake completely before flipping it out onto a cooling rack. Let cool for another 30 minutes after you've flipped it out on a cooling rack.
  • In the meantime, make the orange glaze by whisking together all the orange glaze ingredients. Add more orange juice if you like a looser glaze. Pour glaze over top of the bundt cake. Cut and serve

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