1/4 c Unsalted butter, at room
-temperature
1/4 c Sugar
1/4 c Brown sugar, packed
2 lg Eggs
1/2 c Orange juice
1/2 ts Vanilla
2 tb Grated orange zest
2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
Confectioners sugar, for
-serving
Cranberry butter, for
-serving (recipe follows)
Preheat the oven to 350/. In a large mixing bowl, cream the butter and both
sugars together with an electric mixer. Beat in the eggs, one at a time,
then mix in the orange juice, vanilla, and orange zest. Add the flour,
baking powder, salt, orange zest, and vanilla and mix together well.
Generously butter and flour a
10 inch bundt pan and scoop the batter into it, smoothing the top
with a spatula. Bake for 30 to 35 minutes, or until the sides shrink away
from the pan and the center of the loaf springs back. Cool the pan on a
rack for 10 minutes, then turn out onto a round platter. Sprinkle a little
confectioners sugar over the top of the bread and serve warm or at room
temperature, accompanied by small pots of cranberry butter.
From Too Hot Tamales Show # 6223 by and serve on servand, e
Yields
1 Servings