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.