BY DIANA RATTRAY
Frozen orange juice concentrate gives this cake it's great flavor. Bake this orange cake in a Bundt pan or tube cake pan.
What You'll Need
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1/2 cup butter, room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
6 ounces frozen orange juice concentrate, thawed
8 ounces sour cream
How to Make It[post_ads_2]
- Grease and flour a 12-cup Bundt cake pan or 10-inch tube cake pan. Heat oven to 350°.
- In a large mixing bowl, cream butter and sugar until light.
- Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
- In another bowl, combine the flour, salt, baking powder, and soda; sift once. With mixer on low, add dry ingredients, about 1 cup at a time, to the creamed mixture, alternating with sour cream and orange juice and ending with the flour. Mix until well blended.
- Spoon batter into the prepared baking pan. Bake for 45 to 50 minutes, or until a cake tester or wooden pick comes out clean when inserted in center of cake. Cool for 10 minutes in the pan on a rack. Turn out onto a cake plate and cool completely.
Courtesy: The Spruce
