Description
A delicious delight from chef Marilyn Harris.

Ingredients

• 6 eggs, room temperature
  
• 6 egg yolks, room temperature
  
• 1/4 cup fresh orange juice
  
• 1 tablespoon fresh orange zest
  
• 1 pound unsalted butter, softened
  
• 2 1/2 cups granulated sugar
  
• 1 1/2 teaspoons salt
  
• 3 3/4 cups cake flour
  
• Glaze:
  
• 3 cups confectioners' sugar
  
• 4 to 5 tablespoons fresh orange juice
  
• Orange slices, optional

Preparation
Preheat oven to 350°F. Generously grease 10-inch tube pan. Combine eggs, egg yolks, orange juice and zest in medium bowl. Beat just to combine. Place softened butter in mixing bowl, and beat a full 2 minutes. (If you have a mixer with a paddle attachment, use it.) Gradually add sugar and continue beating 5 minutes. Slowly add egg mixture, beating additional 5 minutes. Add salt. Sift flour and fold in, 1/3 at a time. Be sure flour is well incorporated. Pour into prepared tube pan. Bake 1 hour to 1 hour and 15 minutes. Cool completely on rack before removing cake from pan.

To make glaze, combine confectioners' sugar and orange juice, adding just enough to make thin frosting. Whisk until smooth. Drizzle over cake. Decorate with orange slices, if desired.

Nutrition
no information available

Serves
Serves 12

Variations
no information available