For DR DAW from my friend Jaime:
Sour Cream Pound Cake with Citrus Topping
• One orange
• 1 cup butter, softened
• 2 ¾ cups sugar
• 1 tbsp vanilla
• 6 eggs
• 3 cups flour
• ½ tsp salt
• ¼ tsp baking soda
• 1 cup sour cream
Preheat oven to 325 degrees F. Grease 10 in. tube pan. Finely grate orange peel; measure 2 tsp and set aside. Beat butter at medium speed until creamy. Gradually add sugar, beating till light and fluffy. Beat in vanilla and orange peel. Add eggs one at a time, beating 1 minute after each. Combine dry ingredients. Add alternately with sour cream, beginning and ending with flour. Beat well after each addition. Bake 1 hour and 15 minutes, or until toothpick comes out clean. Cool in pan for 15 (my oven-1 hour 5 minutes) minutes before inverting.
Citrus Topping: (less lemon, more orange-maybe a little more sugar-Be sure to boil it long enough)
• 2 oranges
• 2 tsp salt
• water
• ½ cup sugar, divided
• 1/3 cup lemon juice
• 1 tsp vanilla
Finely grate orange peel, measure out 1/3 cup. Squeeze juice from oranges. Measure 1/3 cup. Combine peel and salt in medium saucepan. Add enough water to cover. Boil 2 minutes. Drain. Return to saucepan; add juice and ¼ cup sugar. Bring to boil; simmer 10 minutes. Remove from heat. Add remaining sugar, lemon juice and vanilla. Stir till smooth. Can be poured on top of the cake, or onto individual slices. (Jane suggests serving it on the side)
