Orange-Berry Cake
Orange-Berry Cake recipe
Yield
1 cakePrep
15 minCook
45 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
butter
room temperature |
|
| 1 ½ | cups |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
plus 2 egg yolks |
|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 |
lemon
zest only, grated |
*
|
|
| 1 |
lemon
juice only |
*
|
|
| ¼ | cup |
powdered sugar
|
|
| 2 | cups |
raspberries
|
|
|
mint leaves
fresh |
*
|
||
| ¾ | cup |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
butter
room temperature |
|
| 355 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
plus 2 egg yolks |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | each |
lemon
zest only, grated |
*
|
| 1 | x |
lemon
juice only |
*
|
| 59 | ml |
powdered sugar
|
|
| 473 | ml |
raspberries
|
|
| 1 | x |
mint leaves
fresh |
*
|
| 177 | ml |
orange juice
|
|
Directions
Preheat oven to 350℉ (180℃). Butter and flour 10 inch bundt pan.
In a large bowl, whip butter until creamy. Blend in sugar, vanilla, eggs, and yolks. Beat until well blended.
In a separate bowl, sift together flour, baking powder, and salt. Gradually add dry ingredients to butter mixture alternately with heavy cream and mix until smooth.
Stir in orange juice. Add both grated lemon peel and juice. Pour mixture into prepared pan and bake 45 minutes or until cake tests done.
Allow cake to cool in pan 10 minutes, then turn onto rack and remove pan and cool completely.
Dust with confectioners' sugar and garnish with berries and mint leaves.
