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    Orange Cake Ring

    Source of Recipe

    Abby Mandel

    List of Ingredients

    1 cup flour -- plus 3 tablespoons
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 teaspoon baking soda
    zest of 2 oranges -- removed with vegetable peeler
    1 cup sugar
    3 large eggs
    1/2 cup soft butter -- 1 stick
    2/3 cup orange juice
    1/4 cup apricot preserves
    zest of 1 lemon
    1 tablespoon lemon juice
    1 tablespoon water
    2 tablespoons dark rum


    Adjust oven rack to the lower one-third of the oven. Preheat oven to 375. Grease and flour a 6 1/2 cup ring mold.

    Put the flour, baking powder, salt and baking soda in the work bowl and process for 2 seconds. Reserve the mixture. Process the zest with 1/4 cup sugar until it is as fine as the sugar. Add the remaining sugar and the eggs and process the mixture for 1 minute or until it is thick and light colored. Add the butter and process the mixture until it is fluffy, stopping the machine once to scrape down the sides of the bowl. With the machine running, pour the orange juice through the tube. Add the reserved flour mixture, and combine the batter by turning the machine on and off 3 or 4 times, or until the flour disappears. Do not over process.

    Spoon the batter into the prepared ring and spread it with a spatula. Bake the cake for 25 minutes, or until the sides begin to pull away from the pan or a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes. Separate it from the pan by running a flexible knife around the sides. Invert onto a wire rack to cool.

    Glaze: Combine the preserves, zest, lemon, juice and water in a saucepan and bring to a boil. Simmer for 2 minutes. Force the mixture through a sieve into a bowl and stir in the rum. Brush the glaze over the warm cake. Fill the center with strawberries or other fresh fruit of the season.





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