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Name: James Beards Orange Sundae 1-2-3-4 Cake
Prep time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 4 ts Baking Powder; 1 ts Salt; or more; 2 tb Lemon juice; 1 -(up to); 1 tb Grated orange rind; 2 c Sugar; 1 c Butter; FROSTING; 4 Eggs; 3/4 c Sugar; 3 c Cake Flour Sifted; 1 c milk; 1 1/2 ts Vanilla; 3/4 c Orange juice

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INGREDIENTS

4 ts Baking Powder
1 ts Salt; or more
2 tb Lemon juice
1 -(up to)
1 tb Grated orange rind
2 c Sugar
1 c Butter
FROSTING
4 Eggs
3/4 c Sugar
3 c Cake Flour ; Sifted
1 c milk
1 1/2 ts Vanilla
3/4 c Orange juice

Servings

INSTRUCTIONS

From: plgold@ix.netcom.com (Pat Gold) Date: 19 Jun 1995 09:24:15 -0500 Cream the butter and cream in the sugar until fluffy. If mixing by hand, separate the eggs, blend the beaten yolks into the butter mixture, sift the flour with the baking powder and salt, add alternately with the milk and vanilla, and fold in the beaten whites last. If using a mixer, beat the whole eggs in at medium to high speed, turn off the mixer and add the flour mixture, then turn to lowest speed and add the milk and vanilla. When smooth pour into a 10-inch tube pan or a 10 x 14 x 2-inch pan. Bake in a moderate 350 degree oven until the cake springs back when touched lightly with a fingertip or use the toothpick test. When baked, let the cake cool 10 minutes or more, loosen from the pan, and turn out on a rack. Frosting: Mix 3/4 cup orange juice and 2 tablespoons lemon juice with 3/4 cup sugar. Add 1 tablespoon grated orange rind also, if you like. Drizzle over the cake, being sure not to soak it all in one spot. Let the cake cool. Note: No baking time is given in the recipe for making this in a tube or Bundt cake pan. My educated guess would be between 45 minutes and an hour but I would keep a careful eye on the cake while baking. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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James Beards Orange Sundae 1-2-3-4 Cake

4 ts Baking Powder 
1 ts Salt; or more 
2 tb Lemon juice 
1  -(up to) 
1 tb Grated orange rind 
2 c Sugar 
1 c Butter 
  FROSTING 
4  Eggs 
3/4 c Sugar 
3 c Cake Flour Sifted
1 c milk 
1 1/2 ts Vanilla 
3/4 c Orange juice

From: plgold@ix.netcom.com (Pat Gold)    Date: 19 Jun 1995 09:24:15 -0500  Cream the butter and cream in the sugar until fluffy.  If mixing by hand,  separate the eggs, blend the beaten yolks into the butter mixture, sift the  flour with the baking powder and salt, add alternately with the milk and  vanilla, and fold in the beaten whites last.  If using a mixer, beat the  whole eggs in at medium to high speed, turn off the mixer and add the flour  mixture, then turn to lowest speed and add the milk and vanilla. When  smooth pour into a 10-inch tube pan or a 10 x 14 x 2-inch pan. Bake in a  moderate 350 degree oven until the cake springs back when touched lightly  with a fingertip or use the toothpick test. When baked, let the cake cool  10 minutes or more, loosen from the pan, and turn out on a rack.    Frosting: Mix 3/4 cup orange juice and 2 tablespoons lemon juice with 3/4  cup sugar.  Add 1 tablespoon grated orange rind also, if you like.  Drizzle  over the cake, being sure not to soak it all in one spot.  Let the cake  cool.    Note:  No baking time is given in the recipe for making this in a tube or  Bundt cake pan.  My educated guess would be between 45 minutes and an hour  but I would keep a careful eye on the cake while baking.    REC.FOOD.RECIPES ARCHIVES    /CAKES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (293g)
Recipe Makes: 16 Servings

Calories: 927
Calories from Fat: 167 (18%)

Amt Per Serving		% DV

	Total Fat 18.6g	25 %
	Saturated Fat 9.4g	47 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 1.6g
Cholesterol 295.2mg		91 %
Sodium 263.6mg		9 %
Potassium 223.5mg		6 %
Total Carbohydrate 176.2g		52 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 174.6g
Protein 15.6g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 927

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