FROSTING
3/4 c Orange juice
2 tb Lemon juice
3/4 c Sugar
1 tb Grated orange rind

From: plgold@ix.netcom.com (Pat Golden)

Escort: 19 June 1995 09:24:15 -0500
Cream the butter and cream in the sugar until fluffy. If mixing by mitt,
separate the egg, blend the beaten yolks into the butter assortment, sift the
flour with the baking powder and saltiness, add alternately with the milk and
vanilla, and fold in the beaten whites close. If using a sociable, beat the
whole eggs in at medium to high upper, turn off the mixer and add the flour
assortment, then turn to lowest speed and add the milk and vanilla. When
smooth pour into a 10-inch tube pan or a 10 x 14 x 2-inch pan. Bake in a
tame 350 degree oven until the cake springs back when touched lightly
with a fingertip or use the toothpick run. When sunbaked, let the cake cool
10 minutes or more, loosen from the pan, and turn out on a torment.

Ice: Mix 3/4 cup orange juice and 2 tablespoons lemon juice with 3/4
cup boodle. Append 1 tablespoon grated orange rind besides, if you ilk. Drizzle
over the coat, being sure not to soak it all in one stain. Let the cake
coolheaded.

Billet: No baking time is given in the recipe for making this in a tube or
Bundt cake pan. My educated guess would be between 45 minutes and an hour
but I would keep a careful eye on the cake while baking.

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