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    You are in: Home / Recipes / Vanilla-Citrus Tea Ring Recipe
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    Vanilla-Citrus Tea Ring

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Bev's Note:

    Serve this moist tender cake with Strawberry-Rhubarb Compote, or with a scoop of vanilla ice cream or sliced strawberries! FromBon Appetit.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      Generously coat 12-cup Bundt pan with non-stick spray.
    3. 3
      Whisk flour, sugar, orange peel, and lemon peel in large bowl to blend.
    4. 4
      Using electric mixer, beat eggs in another large bowl until thick about 4 minutes.
    5. 5
      Gradually beat in oil, buttermilk, and vanilla.
    6. 6
      Add flour mixture and beat until just blended.
    7. 7
      Pour batter into prepared pan.
    8. 8
      Bake cake until tester inserted comes out clean, about 45 minutes.
    9. 9
      Cool cake in pan on rack 20 minutes.
    10. 10
      Invert onto platter; cool completely (Can be made one day ahead. Cover and let stand at room temperature).

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    Ratings & Reviews:

    • on April 22, 2005

      55

      Heavenly!! I was looking a quick and easy recipe today for a vanilla cake and this was just the ticket! The flavour of the orange and lemon gave it that bit more interest without overwhelming the vanilla. I used a light vegetable oil and milk instead of the buttermilk. It rose up beautifully and was a delight enjoyed by all! Thanks, Bev for sharing this, it's definitely one that I'll be making again and agian.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vanilla-Citrus Tea Ring

    Serving Size: 1 (99 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 360.3
     
    Calories from Fat 176
    49%
    Total Fat 19.6 g
    30%
    Saturated Fat 3.0 g
    15%
    Cholesterol 53.6 mg
    17%
    Sodium 304.0 mg
    12%
    Total Carbohydrate 41.9 g
    13%
    Dietary Fiber 0.7 g
    2%
    Sugars 26.2 g
    105%
    Protein 4.3 g
    8%

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