The Boy’s parents’ basement is like a treasure trove of all things kitschy and tacky and retro. Ever since we moved into our own pad, we’ve been slowly liberating some choice kitsch, ranging from a Playboy Wine and Spirits cookbook to a pile of neglected kitchen implements worthy of any swingin’ 70’s gourmet.
Aside from some absolutely awesome french onion soup bowls, my favourite find has to be a vintage bundt pan that once upon a time lived in his bubbie’s kitchen. It’s the kind of solid metal pan that no one makes anymore – the kind that was designed to last practically forever, and to turn out coffee cake after coffee cake to be served in a shag-rugged and wood-panelled basement rumpus room (well, that’s how I like to imagine it spent its early years, anyway)
And in the spirit of all things 1970’s, the only appropriate choice for a brown pan is an orange cake, don’t you think?
Citrus Bundt Cake
1/2 cup butter
1 1/2 cup sugar
1 cup sour cream
1 tsp vanilla
1/2 tsp orange extract
2 tsp each lemon zest, orange zest and grapefruit zest
Juice of 1 orange
3 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 cup sugar
1/4 cup orange juice
1/4 cup lemon juice
2 tbsp Grand Marnier or Triple Sec
Preheat oven to 350F. Grease the bundt pan generously, and then dust with flour, tapping to remove any excess. Set aside.
In a large mixing bowl, cream together butter and sugar. Stir in the eggs, one at a time, beating after each addition until combined. Add sour cream, vanilla and orange extract, and beat until smooth. Stir in orange juice and citrus zests.
In a separate bowl, sift together the flour, salt and baking soda. Slowly add dry ingredients to wet ingredients. Pour into the prepared bundt pan; smooth batter.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the cake comes out clean.
Meanwhile, prepare the glaze by heating together the sugar, lemon and orange juices, and liqueur together in a small saucepan over low heat, stirring occasionally until the sugar dissolves. Set aside.
Once the cake is done, remove from oven and pour hot glaze overtop. Allow to cool in the pan for 10 minutes before inverting onto a cooling rack. Once completely cooled, dust with icing sugar and serve.