Preheat the oven to 350 F. Line a baking sheet with parchment paper. Generously grease a 9 by 5 inch loaf pan, an 8 by 4 inch loaf pan or 6 cup Bundt cake pan with non-stick cooking spray.
In a mixing bowl, cream the butter and the sugar until fluffy. Add in the eggs, sour cream, orange zest and extracts and blend well. Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended. Remove one-third of the batter to a small bowl and using a small whisk, mix it with the undiluted orange juice. Mix in the orange food coloring. Spoon white batter into pan and then drop dollops of the orange batter on top of that and swirl briefly with a knife to marbleize.
Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used).
For the Orange Glaze, in a small bowl, blend the confectioners sugar and the orange juice together to make a soft glaze.
Once cake is cooled, dust with confectioners' sugar or drizzle on the glaze. Let the glaze set slightly and glaze with a second coat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (96g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 148 (48%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 78.9mg||24 %|
|Sodium 5707.1mg||197 %|
|Potassium 55.4mg||1 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 37g|
|Protein 3.6g||5 %|
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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.
Calories per serving: 310
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