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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 11 |
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I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Susan Powter Food cookbook. I plan to use Splenda in place of the sugar. Ingredients:
2 cups orange juice |
2 teaspoons grated orange rind |
2 tablespoons canola oil |
1 cup sugar |
2 whole eggs |
2 egg whites |
1 cup whole wheat flour |
1 cup unbleached flour |
2 teaspoons baking soda |
Directions:
1. Preheat oven to 350.
2. In a saucepan, bring orange juice and rind to a boil. Remove from heat and coat while proceeding with recipe.
3. In a mixer or by hand using a wire whisk in a large bowl, mix oil and sugar until creamy. Add eggs and egg whites one at a time. Continue beating until all the eggs are added.
4. In a seprate bowl, combine flours and baking soda, and add to the oil, sugar, and egg mixture.
5. Add flour mixture to orange juice mixture, a third at a time, until just combined. Pour into a 10-inch tube pan lightly sprayed with pam. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
6. Cool on rack.
7. Cut around sides of pan to loosen cake; remove bottom and center tube. Run a knife around the bottom and center tube to loosen cake. Invert onto cake plate and serve with lightly sweetened strawberries or raspberries.
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