The flavors of our Orange Cake will remind you of a Provençal sunset, overlooking the cool Mediterranean. Simply extraordinary.  We made this two ways, both excellent: one with pistachios, the other with pine nuts.  Pecans, walnuts, hazelnuts or almonds work equally well.  The sauce should be fully absorbed into the cake to create a lusciously moist dessert. Yum!
Orange Cake
You can use a fancy tube cake form or something totally simple. The classic bundt cake form works perfectly in this recipe.

Orange Cake
Recipe type: Baked Goods
Cuisine: French
Serves: 12
  • 1 Cup butter
  • 2 Cups sugar
  • grated rind of 2 large oranges
  • grated rind of 1 lemon
  • 2 eggs
  • 2 1/2 Cups flour, sifted
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Cup buttermilk
  • 1 Cup nuts, finely chopped
  • juice of 2 large oranges
  • juice of 1 lemon
  • 2 Tablespoons rum
  1. Combine butter and 1 cup sugar and cream until light and fluffy. Add rinds. Add eggs, 1 at a time, beating well after each.
  2. Sift together flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with buttermilk, beating until smooth. Fold in nuts.
  3. Pour into a greased and floured 9 or 10-inch tube pan.
  4. Bake in a preheated 350 degree F. oven for 1 hour, or until done. Meanwhile, strain juices into a saucepan. Add remaining 1 cup sugar and rum.
  5. When cake is done, remove from oven.
  6. Bring mixture in saucepan to a boil, pour slowly over cake in pan. If cake does not absorb all of the mixture as it is poured, save it, and spoon on later.
  7. Let cake stand at least a day before serving.

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