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6 egg yolks (freeze whites for 90 days)
1-cup sugar
1 teaspoon orange extract
Dash nutmeg
1-cup self-rising flour
1/2-cup very hot milk
4 tablespoons butter melted in the hot milk
In deep, narrow mixing bowl on medium-high, beat yolks 3 to 5 minutes till thick and lemon-colored. Then add sugar little at a time continuing to
beat. Scrape down sides and bottom of bowl often. Beat in extract and nutmeg. Beat 2 minutes. Beat in flour just till absorbed. Do all of the hard
beating before adding flour. Then reduce speed to low and add milk/butter while it's still hot. Do not over-beat. Pour batter into Pam-sprayed and
flour dusted 9" bread loaf pan or Pyrex loaf dish. Bake at 350 degrees F 35-40 minutes or till tests done using long piece dry pasta inserted
into center and removed clean of any wet batter as you would in using a toothpick, which in this case wouldn't be long enough. Cool in pan on
wire rack 30 minutes. Frost with slightly warmed frosting from 1-lb container ready-to-spread frosting (lemon, orange, vanilla or of your
choice.) Slice 1 inch thick like bread to serve. Store sealed in plastic wrap room temperature or refrigerated to use in a few days. Freeze sliced
loaf to use within a few months.
1-cup sugar
1 teaspoon orange extract
Dash nutmeg
1-cup self-rising flour
1/2-cup very hot milk
4 tablespoons butter melted in the hot milk
In deep, narrow mixing bowl on medium-high, beat yolks 3 to 5 minutes till thick and lemon-colored. Then add sugar little at a time continuing to
beat. Scrape down sides and bottom of bowl often. Beat in extract and nutmeg. Beat 2 minutes. Beat in flour just till absorbed. Do all of the hard
beating before adding flour. Then reduce speed to low and add milk/butter while it's still hot. Do not over-beat. Pour batter into Pam-sprayed and
flour dusted 9" bread loaf pan or Pyrex loaf dish. Bake at 350 degrees F 35-40 minutes or till tests done using long piece dry pasta inserted
into center and removed clean of any wet batter as you would in using a toothpick, which in this case wouldn't be long enough. Cool in pan on
wire rack 30 minutes. Frost with slightly warmed frosting from 1-lb container ready-to-spread frosting (lemon, orange, vanilla or of your
choice.) Slice 1 inch thick like bread to serve. Store sealed in plastic wrap room temperature or refrigerated to use in a few days. Freeze sliced
loaf to use within a few months.
