3 cups flour
1 teaspoon cream of tartar
1 cup (2 sticks) butter
1½ cups sugar
2 eggs
1 orange (grate rind, then extract all juice keeping rind and juice separated)
½ teaspoon baking soda
1 cup milk
Sifted powdered sugar
Preheat oven to 350 degrees. Grease and flour 10-inch tube pan that is at least 4 inches high.
Sift together flour and cream of tartar.
In another bowl, cream butter well. Add sugar and continue creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in grated orange rind.
Stir baking soda into milk. Add flour mixture to butter mixture in three parts alternately with milk mixture. Stir just until well blended. Do not overmix.
Pour into prepared pan.
Bake in preheated oven 35 to 40 minutes or until toothpick inserted in center comes out clean.
While cake bakes, make orange glaze. Add powdered sugar to orange juice until thin glaze is formed. Top cooled cake with glaze. Makes 12 to 16 servings.
© 2001, Milwaukee Journal Sentinel.
Distributed by Knight Ridder/Tribune Information Services.
