Holiday Orange Cake
|Sugar||500 Milliliter (2 Cups)|
|Shortening||200 Milliliter (3/4 Cups)|
|All purpose flour||625 Milliliter (2 1/2 Cups)|
|Baking soda||2 Teaspoon|
|Buttermilk||250 Milliliter (1 Cup)|
|Mixed candied fruit||6 Ounce (1 Package)|
Preheat oven to 325°F (160°C).
Assemble Citrus Juicer.
Juice orange and measure 1/4 cup (50 ml).
Juice lemon and measure 1/4 cup (50 ml).
Remove outer peel from orange and lemon.
Put 1/2 cup (125 ml) sugar and the peel into blender container.
Cover and process at CHOP until peel is minced; set aside.
In large mixer bowl, cream 1/2 cup (125 ml) sugar, shortening, and eggs at MEDIUM-LOW; add sugar-peel mixture and mix in well at MEDIUM-LOW.
Combine flour and baking soda.
Alternately add flour mixture and buttermilk to the creamed mixture mixing at MEDIUM-LOW until blended.
Fold in candied fruit at LOW.
Pour into greased 9x2-inch (23x5 cm) springform pan with tube insert.
Bake in preheated oven for 1 hour or until toothpick inserted near center comes out clean.
Pour reserved juice into small saucepan, add remaining 1 cup (25 ml) sugar, and boil over low heat.
Cool cake for 10 minutes and remove from pan onto serving plate.
Pour syrup over cake.