Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Orange Cake with Orange Frosting
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- #929
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large fresh eggs, at room temperature
1/2 cup whole milk or half & half
4 tablespoons cornstarch
1 2/3 cup plain, white flour
2 1/2 teaspoons baking powder
1/2 teaspoon table salt
Orange Frosting
1 fresh orange, grated rind/zest only
1 tablespoon fresh squeezed orange juice
1/2 teaspoon fresh squeezed lemon juice
2 teaspoons orange brandy
1 large fresh egg yolk
confectioners' sugar, as needed
directions
For Cake: Cream the butter, add sugar gradually until smooth. Add eggs, well beaten, and milk. Then add cornstarch, flour mixed and sifted with baking powder and salt.
Bake in a lightly buttered thin layer/sheet in a large rectangular sheet cake pan at 350 degrees F for 20 to 25 minutes, or until golden brown.
Cut in half. Spread one-half with Orange Filling. Put over other half, and cover with Orange Frosting.
For Orange Frosting: Add rind to brandy and fruit juices; let stand fifteen minutes. Strain, and add gradually to yolk of egg, slightly beaten. Stir in confectioners' sugar until of right consistency to spread.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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