The Daley Question

Searching for sunshine cake

 Sunshine Cake

Sunshine Cake (Tribune file photo/Styling by Corrine Kozlak / September 26, 2001)

Glaze:

2 cups confectioners' sugar

2 tablespoons orange juice

1 tablespoon lemon juice

2 teaspoons orange zest

1/8 teaspoon salt

1. Sift flour with 1/2 cup of the sugar. Repeat sifting 3 times; set aside. Beat egg whites in bowl of electric mixer until frothy. Beat in cream of tartar. Add remaining 3/4 cup sugar gradually; beat until stiff peaks form. Sift flour and sugar mixture again over egg whites; fold in gently. Set aside.

2. Beat egg yolks, vanilla, orange juice and lemon juice in medium bowl until thick and pale yellow. Fold egg yolk mixture, orange rind and lemon rind into egg white mixture. Scrape batter into ungreased 10-inch tube pan. Bake in a 325-degree oven until top springs back when lightly pressed and a toothpick inserted into center comes out clean, about 1 hour 10 minutes. Let cool upside down 1-1/2 hours, setting the tube over a bottleneck. Slide knife around cake to detach from pan, pressing knife against pan to avoid tearing cake.

3. For glaze, whisk together all ingredients in bowl until smooth. Drizzle over cake, allowing excess to drip down the sides.

UPDATED: Ask the readers and they deliver. Like Joanne M. Radke of Glen Ellyn, who offers her grandmother's recipe for an apricot sunshine cake. Radke also shared three tips: Don't use low-fat sour cream; apricot brandy can be substituted for the apricot nectar in the cake; and zest a lemon and/or orange into the batter and glaze for more flavor.

Apricot sunshine cake

3 cups sugar

2 sticks (1 cup) butter, softened

1/2 cup apricot juice or nectar

6 eggs

1 cup sour cream

1 teaspoon each: orange extract, lemon extract, vanilla extract

3 cups flour

1/2 teaspoon salt

1/4 teaspoon baking soda

Glaze:

1 1/2 cups powdered sugar

1/2 cup apricot nectar

1. Grease and flour a Bundt pan or tube pan; set aside.

2. Cream butter and sugar in a large mixing bowl. Add in the apricot juice, then stir in the eggs, sour cream and extracts; incorporate thoroughly. Add the dry ingredients (flour, baking soda, salt).

3. Pour batter into the prepared pan. Bake in a 325-degree oven for 1 hour and 20 minutes or until toothpick inserted comes out clean. Cool for 20 minutes before inverting onto cake plate. Continue to cool for approx. 30 minutes more or until cake is completely cool.

4. Place the powdered sugar in a small bowl, gradually stir in apricot nectar to create a glaze; drizzle glaze on cake.

Do you have a question about food or drink? E-mail Bill Daley at: wdaley@tribune.com. Snail mail inquiries should be sent to: Bill Daley, Chicago Tribune, 435 N. Michigan Ave., Chicago 60611. Twitter @billdaley.

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