1 c Butter
3 ts Baking powder
2 c Sugar
1/4 ts Salt
3/4 c Fresh orange juice
1 Orange — grated rind of
3 c Flour — sifted
5 Eggs — room temp
Glaze—–
1 c Butter — melted
1/3 c Bourbon
2/3 c Sugar
Preheat oven to 350~. Grease and flour a tube pan. Cream butter until
fl uffy. Beat in sugar until light. Beat in one egg at a time. Sift
dry ing redients together and add to creamed mix alternately with
orange juice. A dd grated rind. Pour into prepared pan. Bake for 1
hour or until test ed done. Remove from oven to rack.
GLAZE: While cake is baking, make glaze by heating butter and sugar
until sugar is dissolved. Add bourbon. Leave cake in pan and pour
glaze over h ot cake. Leave in pan until thoroughly cooled. Freezes
well.
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Yields
8 Servings