Cook's Cottage
Fredericksburg,
TX
Recipe
ORANGE LOAF CAKE
Yield: 2 9-inch loaves or 1 tube cake
1/4 cup butter
1 1/3 cups sugar
3 eggs
1 cup diced unpeeled, orange or tangelo
2 cups currants
3 ½ cups flour
2 1/4 t. baking soda
1 t. salt
2 cups buttermilk
Cream together butter and sugar for 5 minutes, using electric mixer. Add eggs, one at a time, beating well after each addition until light and fluffy. Coarsely chop orange in food processor and blend into the creamed mixture. Toss the currants with part of the flour. Combine the dry ingredients and add to the creamed mixture alternately with the buttermilk. Pour into 2 greased 9-inch loaf pans; bake in preheated 325 degree oven for 1 hour. Glaze warm cake with the following.
GLAZE:
1 cup orange or tangerine juice
1 cup sugar
Combine in saucepan and cook over medium heat for 5 minutes or until the sugar is dissolved and the mixture is thickened slightly.
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