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"Diets" Grains & Seeds Three
Bites II
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November 8, 2008 This is the cake my mother and her three brothers ate at every birthday celebration. Much like all of my grandmother's recipes, the hand-written index card had a list of ingredients and that's it. No other guidance or instruction was provided. Since this is one of the recipes going into the Taste Book Cookbook I'm making in honor of my mother & grandmother, and because it is a huge part of my mom's culinary history, I thought it would be nice to bake it with her. She would know exactly how it should taste and what the texture should be- so who better to work with? Although her mother usually baked it as a layer cake with some frosting or a glaze, I decided it would be nice to bake it in a bundt pan- it would make it more versatile. We referred to my grandmother's baked banana bread recipe (which is also baked in a bundt pan) to estimate the temperature and the amount of time it should spend in the oven and it turned out to be right on target. This cake has a beautiful citrus perfume and a mild orange taste and the cake itself isn't too sweet. You can adjust that with the amount of glaze you pour over the top. This cake would be as good with coffee at breakfast as it would be after dinner or for a mid-day snack. It's pretty light and comes together fairly quickly. Mom and I had the first bites and I could tell by her smile that it was just as she remembered. Grandma would be pleased.
Orange Nectar Cake ¾ cup vegetable shortening
(Crisco) Prepare a bundt pan by brushing on vegetable shortening and then dusting with flour. Set aside. Preheat the oven to 350 F. In a medium bowl mix together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the shortening and sugar. Add the eggs, one at a time. Add the orange and lemon juices, the zest and the 1/2 cup of water and mix well. Slowly incorporate the dry ingredients into the wet and combine well. Pour batter into prepared bundt pan and bake for 30-35 minutes (until a tester comes out clean). It should be golden on top. For the Glaze: Mix in enough orange juice and a splash of lemon juice to make it thin enough to pour on top of the cake so it drips down the sides.
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Recipes:******************* Appetizers
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