My mom made and packed our lunches everyday to take to school. Yet she didn’t slap some baloney on Wonder Bread and toss it in a baggy. No she baked…the bread…and always a dessert. The dessert NEVER had frosting. She even cut my brother Robert’s orange in quarters so he didn’t have to peel the orange because he bit his nails.
These homemade, non-store bought items wrapped in waxed paper, carefully placed in our brown paper bags with our names on them were a source of embarrassment for me and my siblings.
As a very, very nerdy shy girl in Mrs. Kudrick’s second grade class all I wanted to was be like everyone else. My lunches were as odd as the child eating them.
As the slings and arrows of youth shaped my adult personality, so too my mom’s lunches, in fact those wax paper wrapped meals created the foundation of my love of food and eating habits.
So to honor my mom on this cool winter weekend I baked her famous orange cake. I know that she always used buttermilk because it was always in the frig and she used a tube pan, alas in this tribute a bundt pan is the stand in. Enjoy.
ORANGE BUNDT CAKE
- 1/2 lbs sweet butter
- 2 cups sugar
- 3 eggs
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoons of orange zest
- 2 tablespoons orange juice
- Cream butter and sugar until smooth
- Beat in eggs one at at time.
- In a separate bowl sift flour, baking powder and salt.
- Add a third of dry ingredients, mix, then half the buttermilk, mix. Alternate until all ingredients are mixed in.
- Grease and flour bundt cake pan or tube cake pan. Pour in batter.
- Bake in 350 oven for about an hour or when the sides pull away from the sides of the pan or a tester comes out clean.
Can i use this in my resume????
Hey Judy’s mom…this cake ought to BE the resume! It would get you the job!
weren’t we all shy shy nerdy girls in 2nd grade? how sweet to see your mom – she is lovely. this is a great post.
It’s me again! I made your cake and it is delightful! I gave a quarter of it to my mom for her birthday, a quarter of it to my in-laws, and saved half for us. I used a blood orange. I love a good buttermilk cake, which makes for a very tender crumb. Yum!
Thanks so much for letting me know that you made it. I’ll let my mom know as well.
How lucky you were! All I got were Ringdings. Your mother’s cake looks delicious, I’d love to give it a try.
We are having an Open House tomorrow here and I am overwhelmed with narrowing favorite recipes out to wanting to try something new… this is perfect. I am adding the ingredients to my shopping list for later today… Thank you!! I will let you know how it goes!
Please let me know how it comes out. Thanks so much for checking out the site.
Hello there. I made your cake, and I think over cooked it a bit, so it was good, a little dry… so I will have to *force* myself to bake it again! I had a few bites that were moist, and those were delicious!!
I love the idea of the citrus cake. I have a recipe from Art Smith, and it’s a sour cream lemon pound cake.. and it is out of this world!
Have a wonderful holiday season. I will let you know how #2 turns out! Take Care.
Debbie
I have a tube pan. Did you make any adjustments to the recipe to have it work in a bundt pan?
Anna, I would think the only adjustment would be a bit more time in the oven. Thanks so much for stopping by.
Thank you! Maybe 10-15 mins?
Yes somewhere in that range. I’d check after an hour, and then every five minutes after that.
Thanks again.
What an honor. Thank so much.