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Citrus Golden Ring Cake

15617-citrus-golden-ring-cake-relish
http://pgoarelish2.files.wordpress.com/2011/01/15617-citrus-golden-ring-cake-relish1.jpg?w=150
  • Yield: 16 servings
  • Prep: 25 mins
  • Cook: 60 mins

Like the circular wedding ring, a circle speaks of eternity, the circle of life and the notion that what goes around comes around.

Ingredients

Cake:
Cooking spray
1 3/4cups granulated sugar, plus 1 tablespoon, divided
3cups all-purpose flour, plus 1 tablespoon, divided
1cup (2 sticks) butter, room temperature
3 eggs, room temperature
1/2teaspoon baking soda
1/2teaspoon salt
3/4cup buttermilk
1/4cup fresh orange juice
2tablespoons fresh lemon juice
1tablespoon finely grated orange rind
2tablespoons finely grated lemon rind
Buttery Citrus Icing:
1/4cup (1/2 stick) butter, room temperature
2teaspoons finely grated orange rind
1tablespoon plus 1 teaspoon finely grated lemon rind
2cups sifted powdered sugar
1tablespoon fresh orange juice
3tablespoons fresh lemon juice
Orange zest (optional)

Instructions

  1. Preheat oven to 325F.
  2. Coat a 10-inch tube pan or 12-cup Bundt pan with cooking spray. Combine 1 tablespoon granulated sugar and 1 tablespoon flour. Sprinkle over oiled pan, tapping out excess.
  3. Beat butter with a mixer at high speed until light and fluffy. Gradually add 1 3/4 cups granulated sugar. Continue beating until well combined. Beat in eggs, one at a time.
  4. Sift 3 cups flour, baking soda and salt into a medium bowl.
  5. Combine buttermilk, orange juice and lemon juice. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture; beat at low speed. Stir in the first amounts orange and lemon rinds. Pour batter into prepared pan.
  6. Bake 60 to 70 minutes, until top is golden brown and a wooden pick inserted in the center comes out clean.
  7. To prepare icing, combine butter and powdered sugar using a mixer at medium speed. Add second amounts of orange and lemon rinds, and juices, 1 tablespoon at a time. Beat well.
  8. Cool cake in pan on a wire rack 10 minutes. Turn onto a serving plate. Pour one-third of icing over cake while still warm. Cool completely and spread with remaining icing. Garnish with orange zest, if desired.

Recipe by Crescent Dragonwagon

Nutritional Info *per serving

  • Glycemic Load 15
  • Calories 380
  • Fat 16g
  • Saturated Fat 10g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 75mg
  • Sodium 270mg
  • Potassium 80mg
  • Carbohydrate 58g
  • Fiber 1g
  • Sugars 38g
  • Protein 4g
  • Trans Fat 0.5g
  • Vitamin A 10%
  • Vitamin C 10%
  • Calcium 4%
  • Iron 8%
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