This cake has triple orange flavor fromorange marmalade, orange peel and orange juice.
Recipe: Orange Nut ButterCake
Cake Ingredients:1 cup granulated sugar 3/4 cup butter or margarine, softened 3 large eggs 1 tablespoon grated orange peel 1 teaspoon vanilla extract 1 cup orange marmalade 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/3 cup orange juice 1 (5-ounce) can evaporated milk 1 cup chopped pecans Glaze Ingredients:1 cup powdered sugar 1 tablespoon butter or margarine, softened 1/2 teaspoon grated orange peel 4 to 5 teaspoons milk
Heat oven to 350°F (175°C).
Combine sugar and 3/4 cup butter in largemixer bowl. Beat at medium speed, scraping bowl often, untilcreamy (1 to 2 minutes). Continue beating, adding eggs one ata time, beating well after each addition (1 to 2 minutes). Reducespeed to low; add 1 tablespoon orange peel, vanilla and orangemarmalade. Beat until well mixed (1 to 2 minutes).
Combine flour, baking soda, baking powderand salt in medium bowl. Continue beating, gradually adding flourmixture alternately with orange juice and evaporated milk, untilwell mixed (1 to 2 minutes). Stir in pecans by hand.
Spoon batter into greased and floured10-inch Bundt® or tube pan.
Bake for 50 to 60 minutes or until woodenpick inserted in center comes out clean. Cool in pan 10 minutes;remove from pan. Cool completely.
Combine all glaze ingredients except milkin small mixer bowl. Beat at low speed, scraping bowl often andgradually adding enough milk for desired glazing consistency.Glaze cooled cake.