Although we are no where near cold temperatures yet, we are learning to feel blessed when the mercury goes below 100 degrees! I prefer colder weather because it I can show off my vocation as a housewife more fully - I can bake, stew, simmer, and enjoy the way the food smells and how it helps to warm the house!
With thoughts of frost on the ground (hey, it can happen in California!), I have been going through my stacks of old magazines searching for new recipes. This one seemed like a good find and I plan to try it soon.
1 cup coarsely chopped walnuts or pecans
2 sticks of butter
2 cups granulated sugar
1 tablespoon finely grated orange zest
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon orange extract (if you have it)
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
5 large eggs
Preheat over to 350 degrees. Grease and flour a large tube pan 20 by 4-inch.
In a large bowl with an electric mixer cream butter and sugar until light and fluffy. Lower speed on mixer and gradually add flour and baking powder. Beat in extracts, zest. Add eggs, one at a time, beating well after each addition. Once the eggs are all incorporated, beat for an additional five minutes.
Pour batter into prepared pan and bake for approximately one hour and 15 minutes. Test for doneness after one hour. Cool cake in pan on a cooling rack for about 30 minutes. Turn the cake onto the rack and cool completely.
You can drizzle the cake with an icing composed of 1 cup powdered sugar and enough lemon juice to form an icing.
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