Orange Blossom Bundt Cake
|Butter||1 Cup (16 tbs), softened|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||2 Large (At Room Temperature)|
|Grated orange rind||1 1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Powdered ginger||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Buttermilk||1 1⁄4 Cup (20 tbs) (At Room Temperature)|
|Confectioners sugar||1 Tablespoon|
Heat the oven to 350 degrees.
Lightly butter a 12 cup bundt pan.
Beat together the butter and sugar until fluffy.
Add the eggs and egg whites one at a time, beating well after each addition.
Beat in the orange rind and vanilla.
In another bowl sift together the flour, baking soda, cinnamon, nutmeg, ginger and cloves.
Add half the flour mixture to the butter mixture, stirring just to combine, then add half the buttermilk.
Repeat the process, adding first the rest of the flour mixture, then the rest of the buttermilk.
Turn the batter into the prepared pan.
Bake for 40 to 45 minutes until a toothpick inserted into the center of the cake comes out clean.
Remove the pan to a wire rack and cool for 15 minutes before removing the cake from the pan.
Cool completely on the rack and serve sprinkled with the confectioners' sugar.