I’ve had this recipe banging around my ‘try this’ file for a long time. So long, in fact, that I never bothered to note from whence it came, so, thanks to da Google and whomever shared this tasty little gem.
I am toying with adding an additional dark chocolate glaze on top of the very nice orange glaze shown – I do love dark chocolate and orange – but both Rich and I had a piece of the cake as is this evening, and it is quite pleasant as is.
•3 cups all-purpose flour
•1/2 tsp salt
•1 tsp baking soda
•1 tsp vanilla
•8 oz butter
•1-1/2 cup sugar
•3 large eggs
•1 cup sour cream
•1/2 cup fresh orange juice
•3 tbsp fresh orange zest
•1-1/4 cup powdered sugar
•1 tsp zest
•2-3 tablespoons orange juice
Preheat oven to 350º and prepare pans by brushing them with a mixture of (one tablespoon each) vegetable oil, flour and solid shortening (Crisco) mixed together with a fork – worked a treat.
Cream together the sugar and butter until light and fluffy.
Slowly add the sour cream, eggs and vanilla until thoroughly combined.
In a separate bowl, sift together the dry ingredients.
Slowly add dry ingredients to the sour cream sugar mixture and mix until smooth. Add orange juice and zest, mix to combine.
Turn into prepared pan(s). About one hour for one pan, or about 30 minutes for two, until cake(s) test done.
I cooled my cake in the stoneware bundt pan for fifteen minutes and then turned it out onto a rack to cool further.
Combine the powdered sugar, zest and juice together and drizzle over the cooling (or cooled) cake. Nice.
I’ll update with a pic if I add the chocolate drizzle. Could be nicer.
YEP it is, and yes, it IS…Here’s what I did for a chocolate ganache:
•1/2 cup light cream
•1/2 tsp orange extract
•1 cup good chocolate
Combine the cream and the orange extract in a bowl and ‘wave for a minute or two until boiling.
Whisk in the chocolate, stirring until it has melted and the ganache is smooth.
Drizzle like you mean it. I then dusted mine with some confectioners’ sugar.