One of the gifts I received for Christmas was a hardcover collection of all the recipes published in Southern Living magazine during the year 1995. The recipes are bound and indexed on regular paper with sections of photos on slick paper spread throughout the book. Last week, while flipping through the pictures, I stopped at a photo of a bundt cake.
The caption said, “And the tantalizing flavor of orange glaze and candied orange zest add zing to Orange Cake (recipe, page 320)“.
When I turned back to that section of the book, pages 319-322 were missing! My guess is that the former owner tried to slim down her cookbook collection by keeping only the best recipes.
So, what do you do when you want to find something? Yep: Google. It wasn’t as simple as I thought, though, since it was from a magazine published about 17 years ago. Following is a recipe that another internet user claims is the Southern Living Orange Cake. Yea or Nay, it is pretty tasty.
(I substituted chocolate-covered peanuts for the pecans, and I used grapefruit rind since I didn’t have any oranges at home. Also, I halved the ingredient quantities and baked it in a medium-sized ceramic bowl for 25 minutes.).
¾ c. sugar
½ c. pecans
2 t. grated orange rind
½ (8 oz) pkg. reduced fat cream cheese
2 (11 oz) cans refrigerated buttermilk biscuits
½ c. butter or margarine, melted
1 c. sifted powder sugar
2 T. fresh orange juice
Combine first 3 ingredients in a small bowl; set aside.
Place about 1 teaspoon cream cheese on half of each biscuit; fold biscuit over the cheese, pressing edges to seal.
Dip biscuits in melted butter, and dredge in sugar mixture; place curved side down, in a lightly greased 12-cup Bundt pan, spacing evenly. Drizzle any remaining butter over biscuits; sprinkle with any remaining sugar mixture.
Bake at 350° for 40 minutes or until done. Immediately invert onto a serving plate.
Combine powdered sugar and orange juice, stirring well; drizzle over warm coffee cake. Serve immediately.
Yield: one 10-inch coffee cake.