Friday, November 18, 2011
Citrus Chrysanthemum Cake
Here's the recipe for tonight's Citrus Chrysanthemum Cake (makes enough batter for one bundt cake and a dozen cupcakes). This is a perfect early morning coffee cake, or a great dessert after dinner (with a little ice cream or sherbet and whipped cream!)... It would nicely complement traditional Thanksgiving desserts, as well. Citrus flavors are very refreshing after a big meal.
I hope you try it!
CITRUS CHRYSANTHEMUM CAKE
1 bar unsalted butter, softened
2 cups sugar
2 cups (one pint) sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon grated orange rind (dry) or 2 tablespoons fresh
3 1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
Glaze: 1 cup confectioners sugar, 1/2 tsp. lemon extract, water
Additional confectioners sugar to sift over glazed cake
Preheat oven to 350 degrees F
Prepare pan: grease very well or spray with Pam
In large mixer bowl, cream butter with sugar until very well combined. Add extracts and orange rind. Add eggs, one at a time, beating well after each addition. Add sour cream. Mix well.
In separate bowl, mix together flour, baking powder, baking soda, and salt. Add to butter/egg mixture and beat until very well combined.
Fill bundt pan 2/3 full. Bake at 350 degrees F until cake tests done. Check at 45 minutes and continue baking until top is dry and bounces back when lightly pressed. Remove from oven. Cool in pan for 10 minutes. Turn out onto wire rack to cool completely.
Make glaze - stir confectioners sugar and lemon extract and stir in water, a few drops at a time, to get a pourable glaze. Pour glaze over cake. Sift confectioners sugar over top of cake.
Bake cupcakes for 22 minutes or until they test done. Cool completely. Frost as desired.