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3 C. all-purpose flour
1 C. butter (2 sticks)
3/4 C. milk
2 C. granulated sugar
Glaze:
1/2 tsp. vanilla extract
1/2 C. butter (1 stick)
2 Tbsp. orange rind
2/3 C. granulated sugar
5 lg. eggs
1/3 C. orange juice
2 Tbsp. Clabber Girl Baking Powder
1/8 tsp. salt
Preheat oven to 350° F. Prepare a bundt or angel food cake pan, sprayed with non-stick food spray.
Cream butter and sugar until fluffy. Add vanilla and orange rind. Add eggs one at a time, beating well after each addition. Sift Clabber Girl Baking Powder, salt, and flour together. Add to creamed mixture, a little at a time, alternating with the milk, beating well. Spoon into prepared baking pan. Bake at 350° F. for 1 hour. Cool pan on wire rack for 2 minutes. Add glaze.
Glaze: In a small bowl, mix butter, sugar and orange juice. Pour ingredients into a medium-sized pan. Heat ingredients until sugar is dissolved. Pour evenly over cake in pan while cake is still hot. Allow cake to cool thoroughly in the pan before removing.
3 C. all-purpose flour
1 C. butter (2 sticks)
3/4 C. milk
2 C. granulated sugar
Glaze:
1/2 tsp. vanilla extract
1/2 C. butter (1 stick)
2 Tbsp. orange rind
2/3 C. granulated sugar
5 lg. eggs
1/3 C. orange juice
2 Tbsp. Clabber Girl Baking Powder
1/8 tsp. salt
Preheat oven to 350° F. Prepare a bundt or angel food cake pan, sprayed with non-stick food spray.
Cream butter and sugar until fluffy. Add vanilla and orange rind. Add eggs one at a time, beating well after each addition. Sift Clabber Girl Baking Powder, salt, and flour together. Add to creamed mixture, a little at a time, alternating with the milk, beating well. Spoon into prepared baking pan. Bake at 350° F. for 1 hour. Cool pan on wire rack for 2 minutes. Add glaze.
Glaze: In a small bowl, mix butter, sugar and orange juice. Pour ingredients into a medium-sized pan. Heat ingredients until sugar is dissolved. Pour evenly over cake in pan while cake is still hot. Allow cake to cool thoroughly in the pan before removing.