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FareShare Gazette Recipes -- February 2012 - O's


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Orange-Soaked Bundt Cake

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* Exported from MasterCook *

Orange-Soaked Bundt Cake

Recipe By : Fine Cooking
Serving Size : 10 Preparation Time :0:00
Categories : Volume 15-02 Feb 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Cake:
2 1/4 cups all-purpose flour; more for the pan
2 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 ounces (12 tablespoons) unsalted butter, softened; more for the pan
3/4 cup canola or other mild-flavored oil
(check for freshness before using)
1 1/2 tablespoons finely minced lemon zest (from about 2 lemons)
1 tablespoon vanilla extract
3/4 cup strained fresh orange juice
5 large eggs

For the Syrup and Glaze:
1/2 cup frozen orange juice concentrate, thawed
1 tablespoon unsalted butter, melted
2 tablespoon dark rum
1 cup confectionery sugar, divided

This amazingly moist and delicious cake is adapted from a favorite family
recipe of Bianca Henry, a New York pastry instructor. You'll need a thin
skewer to poke holes in the cake. Serve the cake garnished with slices of
peeled oranges macerated with a little sugar and rum.

Heat the oven to 350F. Butter and flour a 10-inch tube pan or 12-cup bundt

FOR CAKE: Sift the flour, sugar, baking powder and soda into the large bowl
of a stand mixer fitted with the paddle attachment. Add the butter and mix
on low speed until fine crumbs form. Change to the whisk attachment. With
the machine running on medium speed, whisk in the oil, lemon zest, vanilla
extract and orange juice. Whisk in the eggs one at a time and then increase
the speed to high and whisk the batter until light, about 3 minutes,
scraping the sides of the bowl if necessary. Pour the batter into the
prepared pan and bake until a toothpick inserted in the cake comes out
clean, 45 to 50 minutes.

FOR SYRUP AND GLAZE: While the cake bakes, whisk together in a small bowl
the orange juice concentrate, butter, rum and 1/2 cup of the confectionery
sugar. When the cake is done, set the pan on a rack to cool for 5 minutes.
With a thin skewer, poke the cake all the way through to the bottom of the
pan in about 100 places. Pour 1/3 cup of the syrup over the cake and let
stand for 1 hour before removing the cake from the pan. (At this point you
can wrap the cake in plastic and hold for up to 3 days at room temperature;
in fact, the flavor only improves.) Cover the remaining syrup with plastic
and store at room temperature.

When ready to serve, whisk the remaining 1/2 cup confectionery sugar into
the remaining syrup. Set the cake on a rack over a baking sheet and pour
the glaze over the cake. Let stand for at least 10 minutes before slicing
and serving.

Active Time: 25 Minutes
Total Time: 2 Hours 25 Minutes
Serves 10

Recipe from the Fine Cooking Magazine.

Contributed to the FareShare Gazette by Art; 14 February 2012.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 202 Calories; 2g Fat (11.3% calories from 
fat); 3g Protein; 41g Carbohydrate; 0g Dietary Fiber; 106mg Cholesterol; 171mg 
Sodium. Exchanges: 1/2 Lean Meat; 0 Fat; 2 1/2 Other Carbohydrates.

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