In 2000, Husband Jim and I took a trip to the California wine country. It wasn't really a pleasure trip -- it was business for Husband Jim represented our state on the board of the National Retail Liquor Dealers. Our first event the first night was at Beaulieu Vineyard. And our first stop at the Vineyard was in the gift shop. In the gift shop, I found this book . . .
I simply adore two types of cookbooks -- bed and breakfasts (from an individual inn not a compilation of a city or state of inns) and specialty food stores. I've never heard of this book nor of Anna Pump, but besides the recipes there was commentary -- about how the inn came to be and then commentary on most of the recipes. I'm a sucker for commentary!
I read it on my trip and fell in love -- both with Anna Pump and the Bridgehampton Inn.
And once home, I cooked from the book. A lot. I've not tried every recipe (although that may be something that I should put on my "to do" list) but the ones I have tried always turn out very very good. And there are some of the few recipes that I've made over and over again. For I usually make a recipe and I'm done -- I'm off to find something different to cook.
Thursday was our first Garden Club meeting of 2012. I was co-hostess which means that I bring treats.
My treat -- A Fine Orange Cake. From Country Weekend Entertaining. It seemed a great cake for a group for a later winter (but feels like spring) kind of night. And it is a good cake.
A shower of powdered sugar is my touch. Anna suggests serving it with whipped cream. Whipped cream with orange zest and a good pour of Grand Marnier.
We didn't know how many ladies were coming and so I cut small pieces. But just in case we had more in attendance than I had slices, I also baked . .
Jam thumbprints filled with homemade lemon curd rather than jam. Leftovers will make a good tea nosh!
I love the name of the cake -- A Fine Orange Cake. It would make a great Easter dessert for it seems so springy. It's also an easy cake to make. And it has a real orange flavor.
A FINE ORANGE CAKE
2 large or 3 small orange
1 1/2 sticks softened butter
1 3/4 c. sugar
1 1/4 c. flour
1/2 c. cornstarch
1 1/2 t. baking powder
1 cup powdered sugar
1/4 c. fresh orange juice
Preheat the oven to 325. Butter a 9 inch springform.
Peel the oranges, cut the peel into 2 inch pieces. Remove and discard the white pith. Cut the oranges into quarters. Place the peel and flesh in the food processor and process until smooth. There should be approximately 1 1/2 c. puree. Set aside.
With an electric mixer, beat together the butter and sugar for 5 minutes until the mixture is pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the orange puree and mix to just combine. Add the dry ingredients. Mix at low speed until smooth.
Spoon the batter into the springform and bake for 1 hour 10 minutes or until a toothpick comes out clean.
For the glaze -- beat the powdered sugar and orange juice until all lumps have disappeared. Pour the glaze over the warm cake and cool to room temperature before removing it from the pan.
NOTE: Anna recommends serving it with whipped cream. I "gilded" the lily by adding orange zest and a bit of Grand Marnier to sweetened whipped cream.