Saturday, November 30, 2013

Orange Pourover Cake


Even if you're still full from Thanksgiving, life -- and baking -- must go on.  And there's no better recipe to continue with  than this delightfully easy and delicious Orange Pourover Cake -- the perfect bridge between the pies of Thanksgiving and the cookies of Christmas.  Plus, who couldn't use a little citrus about now (especially a friend of mine who was recently diagnosed with scurvy -- and no, he lives in 21st-century New York City and not aboard a 19th-century clipper ship.)

What's so good about the cake is the combination of walnuts, chopped dates and the orange glaze, making the cake not only delicious, but kind of festive too.


Mix the batter up and then


spoon it into a greased and floured tube pan. Don't worry if the batter seems scant; it will rise during baking.


Remove from the oven, and let cool in the pan for 10 minutes before turning it out.  I had to bang the top a bit lot to release it.


While the cake cools, begin the orange glaze.


Next, take a long skewer and pierce the cake all over, then pour the glaze atop the cake.  Keep it on a rack with some foil or newspaper underneath to catch the drips.


Production notes:  I substituted unsalted butter for the shortening and baked it at 375 F (as my newfangled digital oven does not have a 370 F option) and had to cook the glaze longer than ten minutes for it to reduce to 1 1/3 cups.



3 comments:

  1. I love that it calls for "snipped dates."

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    1. witloof, I know, I love some of these old instructions. For the record, I chopped the dates with a knife, but it may have been easier to snip them with a scissors!

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  2. What a thrill to find your recipe. My mom and I searched high and low for our recipe, handed down from my great grandmother!! So cool to see the handwritten cards just like ours! Making it for New Years.

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