1 c. butter
2 c. sugar
1/2 tsp. vanilla
2 tbsp. grated orange rind
5 eggs
3 c. cake flour
1 tbsp. baking powder
Pinch of salt
3/4 c. milk
1/4 c. butter
2/3 c. sugar
1/3 c. orange juice or more
Butter and flour a 10 inch tube pan. Cream butter and sugar until light and fluffy. Add vanilla and orange rind. Add eggs, one at a time, beating well after each addition. Sift together twice the cake flour, baking powder and salt. Add to the creamed mixture a little at a time, alternately with the milk, ending up with flour, beating well after each addition. Spoon into prepared tube pan. Bake at 350 degrees for about 1 hour or until top if cake springs back when touched. Cool pan on wire rack for 2 minutes.
Heat ingredients for glaze in a saucepan until sugar is dissolved. Pour evenly over cake in pan while cake is still hot. Allow cake to cool thoroughly in the tube pan before removing. Makes 14-16 servings. This is an excellent cake and keeps very well.
