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Orange Butter Cake (D)
Source: Tammy Sirkis-Ackerman, "Fun Cakes"

1-1/2 to 2 tbsp. butter for greasing the pan
3 tbsp. sliced blanched almonds
1 cup butter (room temperature)
1-1/2 cups sugar
5 eggs
1 tsp. vanilla extract
grated zest from 1 orange
2-1/2 cups self-raising flour
1 cup fresh squeezed orange juice

Preheat oven to moderate (350°F/180°C).

Thoroughly grease a kugelhof pan (decorative fluted round pan). For best results use a brush. Sprinkle the almond slices on the bottom and shake the pan to distribute.

Cream butter and sugar and add eggs one at a time while mixing. Add vanilla and orange zest. Add flour and orange juice and mix until the batter is smooth.

Carefully spoon the batter into the pan, taking care not to displace the almonds. Bake over center of oven 35-45 minutes until golden brown and a pick stuck all the way through comes out clean. After 20 minutes, pass a knife along the inner edges and turn the cake over a grid to cool. 

Store covered in a dry place, not in the fridge. To serve sprinkle powdered sugar.

Posted by Tsippi Jelingold

Nutritional Info Per Serving: