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1234 - Orange Bundt Cake #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1234 - Orange Bundt Cake #

(by Aunt Eileen [Knouse] Carter)

1 3/4 cups cake flour (do not sift)
2 tsp. baking powder
1/4 tsp. salt
3/4 cup butter OR Parkay margarine
1 cup white sugar
1/2 cup orange juice
2 tsp. orange zest (grated orange peel)
3 egg whites (don't crack eggs until they are at room temperature)

In a mixer add egg whites and 1/4 cup white sugar--beat until stiff, then
scoop them into a separate bowl--set aside. In a mixer add butter/margarine-
-beat. Add 3/4 cup of the white sugar--beat. Add orange juice and zest--beat.
Add cake flour, salt and baking powder--beat. Remove bowl from mixer--add
beaten egg whites and fold them into the batter using a spoon. Pour batter
into a greased bundt cake pan--bake at 350 degrees for 50-60 minutes--test
with a toothpick for doneness. Cool the cake for 20 minutes, flip cake on to a
cake plate and cool completely. Glaze as desired or dust with powdered
sugar.


 

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