Ingredients
- 1 1/2 cups butter, softened
- 3 cups sugar
- 5 eggs
- 3 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup orange juice, plus
- 5 tablespoons orange juice, divided
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 tablespoons orange zest, divided
- 1 1/2 cups powdered sugar
Directions
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In a mixing bowl, cream the butter; gradually add sugar, mixing until light and fluffy.
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Add in eggs, one at a time, mixing after each addition.
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In another bowl, combine the flour, cream of tartar, baking powder, and salt; add to creamed mixture alternately with the milk and 1/2 cup plus 2 tablespoons orange juice, beginning and ending with flour mixture.
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Mix until just blended.
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Stir in extracts and 2 tablespoon orange zest.
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Pour batter into a greased and floured 10 inch Bundt pan; bake in a 325° oven for 1 hour, 25 minutes or until tests done.
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Cool.
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In a bowl, combine powdered sugar, remaining orange zest, and enough of the remaining orange juice to make a desired consistency to pour over cooled cake.