Sundrop Cake Recipe With Icing

May 30, 2023 Post a Comment

Perfect (Sundrop) Pound Cake Deep South Magazine from deepsouthmag.com

Ingredients

For the cake:

2 cups of all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of vegetable oil
2 cups of sugar
3 large eggs
1 teaspoon of vanilla extract
2 cups of Sundrop oranges
1/2 cup of buttermilk
1/2 cup of chopped pecans (optional)

For the icing:

1/2 cup of butter
3 cups of powdered sugar
1 teaspoon of vanilla extract
2-3 tablespoons of Sundrop oranges

Instructions

First, preheat the oven to 350 degrees Fahrenheit and grease a 9x13 inch baking pan.

Next, in a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, mix together the oil and sugar until creamy. Add in the eggs one at a time and mix until combined. Add in the vanilla extract and mix again.

Add in half of the flour mixture and mix until just combined. Then add in the Sundrop oranges and mix until just combined. Add in the remaining flour mixture and mix until just combined. Finally, add in the buttermilk and mix until just combined.

Pour the batter into the prepared pan and spread evenly. Sprinkle the chopped pecans (if using) over the top. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.

Let the cake cool completely before adding the icing.

To make the icing, cream together the butter and powdered sugar until smooth. Add in the vanilla extract and mix until combined. Then add in the Sundrop oranges and mix until combined. The icing should be spreadable but not too thin.

Spread the icing over the cooled cake and serve.

Nutrition

This cake is very high in sugar and fat. Each slice contains approximately 545 calories, 25 grams of fat, 74 grams of carbohydrates, and 4 grams of protein.

It is also high in sodium due to the baking soda and salt in the cake. Each slice contains approximately 338 milligrams of sodium.

This cake is also high in vitamin C due to the Sundrop oranges. Each slice contains approximately 15 milligrams of vitamin C.

This cake should be eaten in moderation due to its high fat and calorie content.

Tips and Tricks

When adding the flour mixture to the wet ingredients, it is important to mix until just combined. Over-mixing the batter can result in a dense, dry cake.

This cake can be made with any type of citrus juice, such as orange juice, lemon juice, or lime juice. If using a different type of juice, you may need to adjust the amount of sugar in the cake.

If you don't have buttermilk, you can make a substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

The icing can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. When ready to use, let it come to room temperature and stir until creamy.

If you prefer a less sweet icing, you can reduce the amount of powdered sugar in the recipe or add a splash of milk to thin it out.

This cake can be stored in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.