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Preheat oven to 350F
Grease a 10" tube pan and dust lightly with flour.
3 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
3 tsp. baking powder
1 cup butter
2 cups granulated sugar
5 eggs
1/2 tsp. vanilla
2 tbsp. grated orange rind
3/4 cup milk
Glaze:
1/4 cup butter
2/3 cup granulated sugar
1/3 cup orange juice
Sift together flour, salt and baking powder.
Cream butter.
Blend in, beating until light and fluffy, sugar.
Add, one at a time, beating well after each addition, eggs, vanilla, and orange rind.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pan.
Bake for 60 to 65 minutes or until cake springs back when lightly touched.
Cool on rack 2 minutes.
Glaze:
Heat together in saucepan, butter, sugar and orange juice.
When sugar is dissolved, pour over hot cake.
Cool cake in pan.
Grease a 10" tube pan and dust lightly with flour.
3 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
3 tsp. baking powder
1 cup butter
2 cups granulated sugar
5 eggs
1/2 tsp. vanilla
2 tbsp. grated orange rind
3/4 cup milk
Glaze:
1/4 cup butter
2/3 cup granulated sugar
1/3 cup orange juice
Sift together flour, salt and baking powder.
Cream butter.
Blend in, beating until light and fluffy, sugar.
Add, one at a time, beating well after each addition, eggs, vanilla, and orange rind.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pan.
Bake for 60 to 65 minutes or until cake springs back when lightly touched.
Cool on rack 2 minutes.
Glaze:
Heat together in saucepan, butter, sugar and orange juice.
When sugar is dissolved, pour over hot cake.
Cool cake in pan.
