CAKE BATTER

1 lb unsalted butter
4 cups 10x sugar
6 eggs
3 cups cake flour, sifted
2 tbs grated orange zest
1 tsp vanilla

ORANGE GLAZE

2 cups 10x sugar
1/3 cup freshly squeezed orange juice

preheat the oven to 350°. spray or grease and flour a 10″ bundt pan or two 8″x4″ loaf pans.

in a large bowl, cream the butter until light, about 5 minutes. add the 10x sugar and cream until light, about 5 minutes. add the eggs one at a time, beating well after each addition. add the cake flour in 3 batches, beating on low speed until blended. mix in the zest and the vanilla.

pour the batter into the prepared pan(s). bake in the center of the oven for 1 hour for a bundt cake or 45-50 minutes for loaves, or until a cake tester or toothpick inserted into the center of the cake comes out clean. let the cake cool in the pan(s) for 10 minutes, then unmold onto a wire rack. (turn loaf cakes right side up to cool.)

to make the glaze: put the 10x sugar and orange juice in a food processor and process a few seconds until combined. if the glaze seems to thick, add water by the tablespoon until the desired consistency. drizzle the glaze over the warm cake so the glaze will soak in a bit. let the cake(s) cool completely.

makes 1 (10″) bundt cake OR 2 (8″x4″) loaf cakes