DESSERTS: CAKES
TESTER’S COMMENTS
This cake is moist, tender, and a mouthful of sunshine! If its aroma fills the air, check for doneness. The orange pulp adds a gooey chew, while the pecans add crunch. The fresh juice glaze provides all of the sweetness needed.
–J.S.
1 |
juicer orange (such as navel or Valencia) |
½ |
cup (1 stick) butter, softened |
1¾ |
cups sugar, divided |
2 |
eggs |
1 |
cup light cream |
1 |
tablespoon fresh lemon juice |
2 |
cups sifted all-purpose flour |
1 |
teaspoon baking soda |
¼ |
teaspoon salt |
¾ |
cup roughly chopped pecans |
¼ |
cup fresh orange juice |
Preheat oven to 375°F. Butter and flour an 8×8-inch baking dish.
Cut unpeeled orange into eighths (or smaller) and remove any seeds. Reduce to pulp in a blender or food processor.
In a bowl, cream butter, gradually adding 1½ cups sugar a little at a time. Beat until light and fluffy. Add orange pulp and mix well. Add eggs, one at a time, beating well after each.
In another bowl, combine cream and lemon juice.
In a separate bowl, sift together flour, baking soda, and salt. Add to orange mixture alternately with cream mixture. Mix well. Gently stir in nuts.
Spread in prepared dish. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Immediately sprinkle with remaining ¼ cup sugar, then pour orange juice over to glaze.
Makes 8 servings.
My aunt and I came up with this recipe about 50 years ago as a way to use the oranges from our trees. I have been enjoying it and making it for friends and family for all these years.
R. Cohen, Longboat Key, Florida
If you forget to soften your butter, cut the stick(s) into thin pats and place them on a plate. Leave the plate in a warm spot for 10 minutes or so, until the butter yields to gentle finger pressure.