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    You are in: Home / Recipes / Sour Cream Orange Cake Recipe
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    Sour Cream Orange Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Chef #570804 Halifax Liz's Note:

    This recipe I found in an Alzheimer's cookbook (produced to raise money for this worthy cause). It is a wonderfully moist cake which I have made often and, when our daughter had her catering business, it was very popular. Keeps well and also freezes, but usually it never lasts that long!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sift flour, baking powder, baking soda and salt.
    2. 2
      Cream butter and sugar until very light and fluffy.
    3. 3
      Beat in egg yolks and rinds.
    4. 4
      Sift dry ingredients into creamed mixture, alternating with sour cream.
    5. 5
      Do not overbeat.
    6. 6
      Beat egg whites until stiff but not dry.
    7. 7
      Fold in with a rubber spatula.
    8. 8
      Oven 325.
    9. 9
      well greased Bundt or tube pan.
    10. 10
      Bake approximately 1 hr.
    11. 11
      Cool 10 minutes and then turn cake onto a plate with a rim.
    12. 12
      Orange Syrup.
    13. 13
      Combine:.
    14. 14
      1/2 cup orange juice, fresh.
    15. 15
      2 tablespoons lemon juice.
    16. 16
      1/2 cup white sugar.
    17. 17
      Bring to a boil and simmer about 3 mins.
    18. 18
      Slowly pour hot syrup over cake, allowing time for it to soak it.

    Ratings & Reviews:

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    Nutritional Facts for Sour Cream Orange Cake

    Serving Size: 1 (92 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 411.7
     
    Calories from Fat 224
    54%
    Total Fat 24.9 g
    38%
    Saturated Fat 15.1 g
    75%
    Cholesterol 122.3 mg
    40%
    Sodium 384.8 mg
    16%
    Total Carbohydrate 42.8 g
    14%
    Dietary Fiber 0.5 g
    2%
    Sugars 20.2 g
    81%
    Protein 5.0 g
    10%

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