A dessert that's good any time of the day

By VERA DAWSON
March 4, 2008

Comments
Print Email

Isn't this a pretty little thing? And, it tastes just like it looks: fresh, light and pleasant on the tongue. With a moist texture that is slightly less dense than a pound cake, a fine crumb, and a nice citrus flavor, this orange cake would be a welcome addition at brunch, tea or dinnertime.

I like to accompany slices of the cake with orange segments (canned mandarin oranges work just fine), blueberries, and a drizzle of blueberry coulis. If I'm in a hurry, I substitute blueberry jam, warmed and diluted with a little water or dark rum, for the coulis. Sweetened whipped cream flavored with Cointreau, Grand Marnier or orange oil also partners well with this dessert. Or, you can forego the whipped cream and drizzle Grand Marnier directly over a slice of the cake.

Make sure to bake this cake in a tube pan - a pan with a hole in the center. The batter needs heat from both the inside and outside to set properly at our attitude. Avoid silicone pans for this reason; they don't conduct heat as well as metal or glass ones do.



Vera Dawson lives in Summit County, where she bakes almost every day. Her recipes have been tested in her home kitchen and, whenever necessary, altered until they work at our altitude.

Contact Vera Dawson with your comments about this column and/or your baking questions at veradawson@aol.com.