We acquired a bunch of oranges we needed to use, so this cake was perfect. The glaze helped keep it moist, but I also ate it topped with lowfat Greek yogurt. My mom gave me the Silver Palate Cookbook for Christmas, and that’s where I found the recipe.
8 tablespoons (1 stick) sweet (unsalted) butter, softened
3/4 cup granulated sugar
2 eggs, separated
grated zest of 2 oranges
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh orange juice
Orange Glaze (recipe follows)
Preheat oven to 350 degrees F. Grease a 10-inch Bundt pan.
Cream the butter and gradually add the sugar, beating until light. Beat in egg yolks, one at a time, and the orange zest.
Sift the flour with baking powder, baking soda and salt. Add dry ingredients alternately with the orange juice to the batter.
Beat the egg whites until stiff and fold them into the batter. Pour batter into the prepared Bundt pan.
Bake for 30 to 35 minutes, or until sides of cake shrink away from edges of pan and a cake tester inserted in the center comes out clean.
Cool for 10 minutes in pan, unmold onto a rack, and drizzle with Orange Glaze while warm. Cool before serving.
1/4 cup fresh orange juice
1/4 cup granulated sugar
Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stifling occasionally, until a light syrup forms.
Makes 8 to 10 portions