ORANGE CAKE

By gaster16

Ingredients

• 2 large oranges
• 1-1/2 cups margarine or butter (3 sticks) softened
• 1 tablespoon orange extract
• 2-1/4 cups sugar
• 5 large eggs
• 1 8 oz. container low fat yogurt
• 3-1/2 cups all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup sugar for orange glaze

Preparation

Step 1

Finely grate orange peel from 1 orange, set aside. With vegetable peeler shave peel from second orange into long strips, wrap orange in plastic wrap and reserve for garnish. Squeeze 1/2 cup orange juice from oranges. Refrigerate any remaining orange to use another day.

Preheat oven to 325 degrees. Grease and flour a 10" bundt pan. In large bowl with mixer at low speed beat grated orange peel, margarine or butter, orange extract and 2-1/2 cups sugar just until blended. Increase speed to high, beat 3 minutes, occasionally scraping bowl. Reduce speed to low, beat in yogurt, then remaining ingredients just until batter is smooth and well blended. Spoon batter into pan.

Bake 1 hour or until toothpick inserted in center comes out clean. Shortly before cake is finished baking, in 1 quart saucepan over high heat, heat reserved orange juice and 1/2 cup sugar to boiling. Reduce heat to medium, cook 4-5 minutes until syrup is reduced to 1/2 cup, remove from heat. Cut reserved orange peel into matchstick thin strips. Cool cake in pan on wire rack 5 minutes, remove from pan. With pastry brush, brush all but 1 tablespoon orange syrup over cake. Stir orange peel into remaining syrup until coated. Spoon over cake. Cool cake completely on rack.