Makes 2 loaves
2 sticks butter room temperature
2 ½ cups sugar divided
4 extra-large eggs
1/3 cup orange zest (takes about 6 oranges)
3 cups flour
1/2 t. @ baking soda, baking powder
1 t. kosher salt
3/4 cup orange juice divided
3/4 cup buttermilk
1 t. vanilla
1 cup powdered sugar
Heat oven to 350. Grease & flour two 81/2x41/2 loaf pans. Line bottom with parchment paper.
Cream butter & sugar vigorously for 5 minutes. Reduce mixer speed to medium and add eggs one at a time. Add zest.
In a large bowl sift together flour, soda, baking powder, and salt.
In a small bowl combine 1/4 cup orange juice with buttermilk.
Add flour and buttermilk mixture alternately ending with flour mixture. (Do not over mix)
Divide batter evenly between two pans. Smooth top.
Bake 45 minutes to an hour. Test with toothpick for doneness.
While cakes are baking combine remaining 1/4 cup sugar with 1/2 cup orange juice in a small saucepan over low heat till sugar dissolves.
When cakes are done, let cool in pans for 10 minutes. Invert loafs onto a rack with a tray underneath. Spoon the syrup over the cakes and let cool completely.
Mix powdered sugar with about 11/2-2 T fresh orange juice.
Whisk till smooth.
Pour over the completely cooled cake and allow glaze to dry.
Serve or wrap well and store in refrigerator.
This cake freezes well.
(Herb Day 2014 hospitality table recipe)