This event runs from for 10 days ending on Labor Day. There is such a heat wave at the moment that fair attendance is down quite a bit but the food competition hasn't noticed.
Scandinavian Orange Bundt Cake from Scandinavian Classic Baking is the recipe Candy Freeman prepared to enter in the category of Cakes with Fat or Cooking Oil. In addition to winning in its category this cake also received the Grand Cake Sweepstakes (Best Cake of Fair). Congratulations to her!
Orange Bundt Cake
A classic pound cake is made with
one pound each of butter, sugar, eggs and flour but doesn’t have the lighter
texture preferred today in cakes. The delicate orange flavor added by the
orange rind can be intensified by also adding orange extract. If you are using
a fluted tube pan, I recommend using shortening and brushing it into all the
grooves in the pan before flouring.
Makes 1 cake, 12 to 16 servings
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted
butter, softened
1 cup
granulated sugar
1 cup firmly packed light brown sugar
4 large eggs,
room temperature
1 teaspoon vanilla
1 teaspoon orange extract, if desired
3/4 cup 2%
milk, room temperature
1/4 cup orange juice
2 tablespoons grated orange rind
Heat the oven
to 350°F with rack in lower third. Thoroughly grease and flour a 10-inch fluted
tube pan or an angel food cake pan.
Sift the
flour, baking powder, baking soda and salt into a medium bowl. Combine the milk
and orange juice.
Beat the
butter in the bowl of a heavy-duty mixer on medium speed until creamy.
Gradually add the sugar, scraping down the sides of the bowl occasionally, and
beat 2 minutes.
Beat in the
eggs, one at a time, scraping the sides of the bowl after each egg is added.
Add the vanilla and beat 3 minutes until the mixture is very light and creamy.
Reduce the
mixer speed to low. Add the flour mixture in three additions, alternating with two
additions of the milk. Scrape down the sides of the bowl after each addition.
After adding all of the flour beat until smooth, but no longer than 15 seconds.
Stir in the
orange rind. Pour into the prepared pan and spread evenly.
Bake 50 to 60
minutes or until a toothpick inserted in the center of cake comes out
clean. Cool on a wire cooling rack 10
minutes. Run a spatula or a wooden skewer around the edge of the pan and around
tube in the center to loosen the cake. Carefully loosen the cake from pan and
invert onto cooling rack. Cool completely.
Serve with
whipped cream.
