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  • 1-3/4 cups (3-1/2 sticks) unsalted butter, softened
  • 2-3/4 cups granulated sugar
  • 6 eggs
  • 1 tsp orange extract
  • 2 tsp gratd orange rind
  • 3 cups all-purpose flour
  • 1 tbs baking powder
  • 1 tsp salt
  • 3/4 cup fresh orance juice (from 3 oranges)
  • 3/4 cup confectioners' sugar
  • 1 tbs orange juice plus 1 tsp water


Servings 24
Preparation time 15mins
Cooking time 75mins


Step 1

1--Heat oven to 350. Butter and flour 10-inch tube pan. Tap out excess flour.
2--Beat butter in bowl until creamy. Gradually beat in sugar until fluffy, scraping down bowl. Add eggs, one at a time. Beat in extract and rind.
3--Combine flour, baking powder and salt in small bowl. Gradually beat into butter mixture on medium speed, alternating with orange juice. Beat 2 minutes, scraping down bowl occasionally, until thick and creamy. Pour into prepared pan.
4--Bake at 350 for 35 minutes. Lower heat to 300. Bake 45-50 minutes or until toothpick comes out clean. Cool in pan on rack 15 minutes; turn cake out on rack; cool completely.
5--Drizzle: In a bowl, whisk confectioners' sugar and thinned juice until smooth. Drizzle over cooledcake. Let dry before slicing and serving.


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