An orange cake with fresh juice, rind

If orange cake is one of your favorites, here is a recipe that you will welcome. Fresh orange rind is added to a batter that is moistened by sour cream and lightened by beaten egg whites. Nuts are added for crunchiness.

The cake is baked in a tube or bundt pan, iced with a simple glaze of fresh orange juice and sugar, then topped with slivered almonds.

As with other cakes, butter the pan well and use a tester to check if the cake is done. Orange Cake 2 sticks butter, softened 1 1/2 cups sugar 3 eggs, separated 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 cup sour cream Grated rind from 1 orange 1/2 cup walnuts, chopped 1/4 cup orange juice Silvered almonds, lightly toasted

Cream butter with 1 cup of sugar. Beat in egg yolks. Sift together flour, baking powder and soda. Stir into butter mixture alternately with sour cream. Stir in rind and nuts. Beat egg whites until stiff but not dry and fold them into batter.

Pour into a greased tube pan and bake at 350 degrees F. for 50 minutes or until a cake tester or toothpick inserted comes out clean. Mix remaining sugar and orange juice. Spoon over hot cake and let cool in pan.Remove from pan and sprinkle with almonds before serving. Serves 10.