Orange Tea Cake (May 01)

[chefandi]

Has anyone tried this cake yet? I was thinking of making it but wanted some opinions. Any help?

[Leonard]

I was wondering the same thing. It is on my "to try" list. Hopefully, someone has tried it and will post a review.

[funnybone]

I was planning on making it yesterday, but the weather was too beautiful to stay in. I barely stepped foot in the kitchen yesterday. It's supposed to cool down later this week, so I probably will make it on Thurs.

[philamark]

I want to make it too....please post if anyone does make it! I might do it next weekend....it sounds yummy!

[Vanessa]

I just got CL and that was one of the recipes that looked nice.

[chefandi]

Well I made it today, and I just got it out of the pan and some of the bottom stuck to the pan. Not much, but a little. I hope that it turns out to be delicious!

[HARRYET]

chefandi,

How did your "orange tea cake" turn out? I just received my May CL today and spotted that recipe, it looks really yummy! I would like to try it soon.

Ann

[chefandi]

I made this and it turned out beautiful,however I didn't get to try it because I gave it as a gift to someone. I am anxious to know how the flavor is. The icing was fabulous.

[Deedy]

I made this cake today - it's one of the best I've had from CL. What a treat!! My DH and I give it a 10. I used Amaretto instead of orange liquer and 1/4 tsp of almond extract and 1/4 tsp of orange extract. Other than that, I followed to the letter. Whoops! I had to add a little more orange juice for the glaze - try this cake!!

[alli]

I have made this cake 4 times! It has received rave reviews! The hard part is that yes, the cake seems to stick to the pan, it has been really hard to get out. I made it tonight and cheated.....I used butter and flour and it came out no problem. The other times I made it I coated the pan with cooking spray and had problems. Go for it and make it if you haven't it is well worth it.

[kwormann]

Could someone post the recipe???My May issue is gone http://www.cookinglight.com/bbs/frown.gif

Kim

[Angela]

I posted a review of this last month. I think the recipe was posted also. Here's the link http://www.cookinglight.com/bbs/Forum1/HTML/007172.html

[kwormann]

I just checked and it isnt there....anyone have it in Mastercook?

[Carolyn Bridges]

I made the cake and it is very good.
My cake stuck to the pan but I ate the crumbs.
Do I measure the flour before or after sifting?

[Vanessa]

Kwormann- I just scanned the recipe and sent it to you directly...enjoy

[Packy]

Does the glaze actually seep into the cake when you poke holes in it?

[alli]

Yes, the glaze falls right into the cake. I used a little bit more orange juice then called for in the glaze. Enjoy!

[Pat]

I made this on Monday and it is all gone. We really liked it, obviously. I thought it was very easy and made with ingredients that are in the house. I'll be making this again.

[Vanessa]

Since I typed it out for Kim (could not open jpg) here it is for all in case someone needs the recipe...
Orange tea cake
cake:
1 c sugar
7 tab butter softened
1 large egg
1 3/4 c sifted cake flour
1 tsp baking powder
1/2 tsp salt
1/2 c 2% milk
1 tab grated orange rind
1/2 tsp almond extract
2 large egg whites
cooking spray
Glaze:
1 c powdered sugar
1 tab Cointreau or orange juice
2 tsp orange juice
Preheat oven to 350
Prepare cake:
Place sugar and butter in large bowl and beat with mixer at high speed until well blended. Add egg beating well. Combine flour, b powder and salt in a bowl, stirring well with a whisk. Add the flour mixture to the sugar mixture alternately with milk, beginning and ending with flour mixture, stir in rind and extract.
Beat egg whites with mixer at high speed until peaks form using clean dry beaters Do not overbeat. Fold in egg whites into batter, pour mixture into an 8x4 inch loaf pan, coated with cooking spray. Bake at 350 for 50 mins until toothpick inserted in center comes out clean. Cool in pan 10 mins on a wire rack and remove from pan. Cool completely on wire rack.
Glaze:
Combine powdered sugar, liqueur and juice in small bowl. Poke holes in top of cake with skewer and drizzle glaze over cake.
10 servings
C Light May 2001 page 190

[Linda in MO]

Originally posted by Carolyn Bridges:
Do I measure the flour before or after sifting?

I had the same question. When a recipe calls for "sifted flour", do you sift before or after you measure it?

[Julie A]

I made this last night for the second time, and I made a few mistakes (my mind was elsewhere), but it came out fantastic - I think almost better than the first time!
I took out the cake flour, but used regular flour instead. Also, I didn't have orange rind, but I put 1/4 tsp almond extract and 1/4 tsp orange extract. Also, I didn't have Cointreau, and I halved the glaze, so it was 1/2 cup of sugar and 2 tsp of OJ. Also, I used powdered milk instead of 2% (I find that tastes better in baked goods).
Yum yum I really love this cake.

[Curleytop]

Made this cake for the 2nd time! I never sift flour, just measure carefully. It NEVER STICKS! I used a black 8X4 pan, the cheap kind you get in the grocery store, and sprayed with pam. Just want to share this with you all. My DH loves this cake! Hey, I wonder how this would be using lemon rind etc, (no booze in the glaze, though)? http://www.cookinglight.com/bbs/biggrin.gif

[BeckyM]

In response to the question about "sifted" flour -- My mother is a home-ec teacher (okay, now it's called "Family & Consumer Science", but when I took it, it was called "Home Economics"), and she taught me growing up that "sifted" flour meant you sift it and THEN measure it. The main objective is that the flour is fluffy and not packed down in the measuring cup. Otherwise you'll get too much flour. http://www.cookinglight.com/bbs/smile.gif

[Linda in MO]

Thanks guys! That's what I thought but wanted to make sure. I'm like Curlytop and rarely sift my flour--too lazy. http://www.cookinglight.com/bbs/wink.gif I think I'll just stir it up good and carefully spoon it out.