Tennessee Christmas Cake
List of Ingredients
3/4 cup (1-1/2 sticks) butter or margarine, softned
2-2/3 cups granulated sugar
5 large eggs, room temperature
2 T. orange juice
1 t. almond extract
2-1/2 cups all-purpose White Lily flour
1/4 t. baking soda
1 cup sour cream
1 T. grated orange peel
1 cup chopped pecans, toasted
Recipe
Preheat oven to 325 degrees. Generously coat a 10-inch tube pan or 12-cup Bundt pan with cooking spray. Dust inside of pan with flour. In a large mixer bowl, beat butter about 30 seconds or until creamy. Gradually add sugar; beat 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add orange juice and almond extract.
In a medium bowl, stir together the flour and baking soda; add alternately with sour cream. Beat on low speed after each addition, just until combined. Do not overmix. Fold in orange peel and pecans. Spoon batter into prepared pan. Bake at 325 degrees for 75 to 90 minutes or until wooden pick inserted in center comes out clean. Remove from pan. Cool completely on wire rack. Drizzle with Orange and Honey Glaze while still warm.
HONEY-ORANGE GLAZE
1/4 cup (1/2 stick) butter or margarine
1/4 cup packed brown sugar
1/4 cup clover honey
1 t. grated orange peel
In a 1-cup glass measure, microwave butter on HIGH for 1 minute or until melted. Stir in brown sugar, honey and prange peel. Microwave on HIGH for 1 minute. Drizzle over cake.
NOTE: Make a double batch of glaze and serve some with each piece of cake, if you like.
From Oak Ridger 12/20/00
|
|
member logon
