Orange Cake

12 Servings
Wheat
American-South
Desserts Advance Bake Christmas Kid Friendly Low Sugar Wheat American-South

2 1/2 cup Whole wheat ur
1 cup me fraiche
1 cup urt
1/2 cup Water
1 cup Butter tened
1 1/4 cup Rapadura
2 s
1 teaspoon ing soda
1/2 teaspoon Sea t
1 teaspoon illa
2 on rind
2 nge rind
1/4 cup y
1/2 cup ey
1/4 cup Brandy or Dry rry

Mix flour with yogurt, cultured cream and water. Cover and leave in a warm place for 12 to 24 hours. Cream butter with Rapadura and eggs. Beat in baking soda, salt, vanilla and grated rind. Gradually incorporate the soaked flour and fold in the nuts. Pour batter into a well-buttered and floured fluted bundt pan or angel food cake pan. Bake at 300 degrees for 1 1/2 hours or more, or until a toothpick comes out clean. Allow to cool. Place lemon juice, orange juice, honey, whey and optional sherry or brandy in a container and set in simmering water until honey is dissolved. Slowly pour this mixtureover the cake until the liquid is absorbed. Cover with a towel and leave at room temperature for 1 or 2 days. To serve, loosen sides with a knife. Turn over onto a serving plate and tap pan until cake falls out.


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