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Prep Time: Cook Time: Total Time:
Orange Walnut Cake
1 teaspoon butter plus 1 to 2 teaspoons flour for pan
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 cup sugar
3 large eggs, separated, at room temperature
grated zest of 1 large orange
1 cup sour cream, at room temperature
3/4 cup chopped pecans or walnuts
Glaze:
1/2 cup Grand Marnier or other orange flavored liqueur
1/2 cup confectioners sugar
juice of 1 large orange, about 1/4 cup
Preheat the oven to 350 degrees. Lightly butter and flour a 12-cup Bundt or other fluted tube pan, tapping out the excess flour and set aside.
In a large bowl or on a piece of waxed paper, sift together the flour, baking powder, baking soda and salt.
Using a mixer set at high speed, beat the 1 cup of butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 minutes. Add the egg yolks one at a time, beating well after each addition. Beat in the orange zest.
Reduce the mixer speed to low. Add the flour mixture alternately with the sour cream, beginning and ending with the flour. Scrape down the sides of the bowl as needed and beat until the mixture is smooth. Stir in the nuts and set the batter aside.
In a clean, grease free bowl, beat the egg whites on high speed just until stiff peaks form. Do not over-beat or the whites will look lumpy and watery. Using a rubber spatula, stir about one-fourth of the whites into the batter to lighten it. Pour the remaining egg whites on top, and fold in. Scrape the batter into the prepared pan and smooth the top.
Bake until a wooden pick inserted near the center, come out clean, about 50 to 60 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
Meanwhile, combine all of the glaze ingredients, stirring until the sugar dissolves. Brush the cake with half of the glaze, letting it soak in. Invert the cake onto a rack, and place the rack over a jelly-roll pan. Brush the remaining glaze over the cake. Cool completely.
Yields 12 servings.
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Orange Walnut Cake
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Category: Recipes
Prep Time: Cook Time: Total Time:
Orange Walnut Cake
1 teaspoon butter plus 1 to 2 teaspoons flour for pan
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 cup sugar
3 large eggs, separated, at room temperature
grated zest of 1 large orange
1 cup sour cream, at room temperature
3/4 cup chopped pecans or walnuts
Glaze:
1/2 cup Grand Marnier or other orange flavored liqueur
1/2 cup confectioners sugar
juice of 1 large orange, about 1/4 cup
Preheat the oven to 350 degrees. Lightly butter and flour a 12-cup Bundt or other fluted tube pan, tapping out the excess flour and set aside.
In a large bowl or on a piece of waxed paper, sift together the flour, baking powder, baking soda and salt.
Using a mixer set at high speed, beat the 1 cup of butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 minutes. Add the egg yolks one at a time, beating well after each addition. Beat in the orange zest.
Reduce the mixer speed to low. Add the flour mixture alternately with the sour cream, beginning and ending with the flour. Scrape down the sides of the bowl as needed and beat until the mixture is smooth. Stir in the nuts and set the batter aside.
In a clean, grease free bowl, beat the egg whites on high speed just until stiff peaks form. Do not over-beat or the whites will look lumpy and watery. Using a rubber spatula, stir about one-fourth of the whites into the batter to lighten it. Pour the remaining egg whites on top, and fold in. Scrape the batter into the prepared pan and smooth the top.
Bake until a wooden pick inserted near the center, come out clean, about 50 to 60 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
Meanwhile, combine all of the glaze ingredients, stirring until the sugar dissolves. Brush the cake with half of the glaze, letting it soak in. Invert the cake onto a rack, and place the rack over a jelly-roll pan. Brush the remaining glaze over the cake. Cool completely.
Yields 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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