Escher’s Orange Cake

Escher's Orange Cake

The kids and I have been sick for the past few weeks. After finally going to the doc, getting some meds, and some much needed codine induced sleep I am finally seeing the light. Escher and I were thumbing through the latest Sunset magazine, when he spotted this cake. It’s called a “whole orange cake” and yes you do use the whole orange. I know I must be feeling better because Escher and I were able to make this cake with ease and even some patience. Two traits I have been without for these past few weeks.

I do believe that after eating almost half of it, this is just the medicine my whole family has needed.

Ingredients

  • Cooking-oil spray
  • 1 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 2 oranges (about 1 lb. total), ends trimmed, then cut into chunks and seeded
  • 2 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups powdered sugar
  • 2 tablespoons plus 1 tsp. orange juice

Preparation

  1. Preheat oven to 325°. Coat a 10-cup Bundt pan with cooking-oil spray. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs.
  2. Whirl orange chunks in a food processor until mostly smooth but not puréed (I used a hand blender and it worked fine). Add 1 1/2 cups orange mixture to batter and beat until blended. Add flour, salt, baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
  3. Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely.
  4. Whisk together powdered sugar and orange juice in a small bowl. Drizzle over cooled cake. Let glaze set, then slice cake.

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