Last week, I created so many disasters in the kitchen I was ready to give up and live off fast food and pre-packed junk for the rest of my life. It was a very bad Pinterest recipe week – a few were so bad I unpinned them! I don’t want any of you to waste ingredients like I did. I was sad and angry and ready to give up all at the same time. Then I tried this Whole Orange Cake. Sweet redemption!
The recipe was in Sunset Magazine. Some of their recipes of late have some pretty exotic ingredients as they seem to be more interested in setting (or at least keeping up with) the latest foodie trends. But, in the February issue they had a simple Whole Orange Cake recipe that intrigued me, so I gave it a shot. It is a moist dense bundt cake, akin to a pound cake, with the peel in the cake. If you like marmalade (I do, I do, I do!) this is one to check out. It is tangy but not overly sweet.
Only problem is my tiny little dwarf orange tree has yet to produce a single orange! I swear this is its LAST chance this year. Produce or be replaced. But we did have some tangerines in the fridge so I went with those instead. If you don’t like a lot of peel, you might want to peel a few of them before tossing in the food processor. Also, their recipe for icing tasted like pure powdered sugar, so I tweaked it a little for more citrus taste.
I have it on good authority (my mother) that this goes very well with rainbow sherbert.