Israeli Jaffa Orange Cake

Ingredients

1 c. sugar
1 c. butter (room temperature)
3 eggs
1 c. sour cream 
1 3/4 cup sifted flour
1 tsp. baking powder
1 tsp. baking soda
grated rind of one orange

Procedure

Cream butter and sugar well. Add egg yolks, sour cream, and orange rind; beat until light and fluffy. Sift flour, baking soda, baking powder into the first mixture. Beat egg whites until stiff, but not dry, and fold into the mixture.


Turn into a well-greased and floured bundt pan; bake at 325 degrees for one hour. Remove from oven and let stand 15 minutes. Loosen carefully around edge and turn-out onto a rimmed plate. 


Pierce the top of the cake with a very thin skewer (eg, like a wooden skewer used for kabobs) and then spoon the hot orange sauce (see recipe below) over the top of the cake slowly. The hot orange glaze will spill from the cake, so make sure it is placed in a rimmed plate.

Hot Orange Glaze

Juice of 2 oranges (a little less than 1 cup), or 6oz. of frozen orange concentrate could be substituted
Juice of 1 lemon (about 2 tablespoons)
3/4 c. of sugar
dash of salt

Combine ingredients; let sugar first dissolve over low heat, then bring to a rolling boil for 3 to 4 minutes. Spoon this over hot cake.