Orange Cake (Texan)

Orange Cake (Texan)
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 130.

Back in the summer, I made the Spanish Orange Cake which was delicious. I had extra oranges in the kitchen so I decided to make another orange juice from Maida's first book, the Texan Orange Cake. I expected the first cake to be stronger in orange flavor since the orange juice was baked into the cake. Not exactly so. This cake is just as flavorful and perhaps even more moist. There is only orange zest in this batter so the orange juice is applied as a glaze. Wonderful! 

3 1/2 oz. (3/4 cups) raisins
2 1/2 cups sifted all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/4 lb. (1 stick) butter (softened)
1 tsp. vanilla extract
2 cups firmly packed brown sugar
3 eggs
1 cup unflavored yogurt
Finely grated rind of 2 large oranges

For the glaze:
1/2 cup sugar
1/2 cup orange juice (or 1/4 cup orange juice and 1/4 cup light rum or bourbon)

Adjust rack 1/3 from the bottom of the oven and preheat to 350. Butter (or spray) a 9 x 3 1/2 inch tube pan and dust it lightly with fine dry bread crumbs. 

Chop the raisins coarsely.

Toss the raisins with about 1 tablespoon of the flour.

Sift together the remaining flour with the baking soda and salt. Set aside.

Beat the butter to soften it.

Add the vanilla.

Add the sugar. Beat 1-2 minutes.

Add the eggs, one at a time, until thoroughly mixed.

On lowest mixer speed, alternately add the sifted dry ingredients...

with the yogurt (3 additions of flour mixture and 2 of the yogurt, beginning and ending with the flour).

Remove bowl from the mixer and add the orange zest.

Add the raisins.

Stir well.

Pour batter into prepared pan.

Bake 55 minutes to 1 hour and 5 minutes. The cake is done when a tester comes out dry and the top springs back when lightly pressed. After baking, let it stand for about 5 minutes, then remove from the pan by inverting with a wire rack. Place the cake on a piece of aluminum foil or wax paper to apply the glaze.

Prepare the glaze by whisking together the orange juice with the sugar (or orange juice and rum).

Brush the glaze over the top and sides of the cake. (I poked holes in the cake so the glaze could penetrate the cake better).

Transfer the cake to a cake plate (you can use a flat-sided cookie sheet to make it easier).