Monday, September 3, 2007

Longhorn Orange Spice Cake

3 c. all purpose flour
1 ½ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. ground ginger
1 ½ Tbl. ground cinnamon
1 ½ tsp. ground nutmeg
¾ tsp. salt
3 c. sugar
1 ½ c. unsalted butter, room temperature
3 Tbl. fresh orange zest
6 large eggs
1 ½ c. sour cream
¾ c. milk

Preheat oven to 350 degrees. Generously grease a 12 cup Bundt pan with shortening and then lightly flour, tapping out excess flour.

Sift first 7 ingredients into mixing bowl. In large bowl using an electric mixer, beat sugar, eggs, butter and orange peel until light and fluffy. Beat in eggs one at a time. In a small bowl, mix sour cream and milk together; set aside. Sift flour mixture into butter mixture alternately with the sour cream mixture. Pour gently into prepared pan.

Bake cake until tester inserted in center comes out clean, approximately 45-50 minutes. Transfer pan to rack and cool 10 minutes. Turn out onto rack and cool completely.

Frost with Orange Cream Cheese Frosting.

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