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Orange Sundae 1-2-3-4 Cake

1 cup butter
2 cups sugar
4 eggs
3 cups sifted cake flour
4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 to 1 1/2 teaspoons vanilla

Cream the butter and cream in the sugar until fluffy. If mixing
by hand, separate the eggs, blend the beaten yolks into the butter
mixture, sift the flour with the baking powder and salt, add
alternately with the milk and vanilla, and fold in the beaten whites
last. If using a mixer, beat the whole eggs in at medium to high
speed, turn off the mixer and add the flour mixture, then turn to
lowest speed and add the milk and vanilla. When smooth pour into
a 10-inch tube pan or a 10 x 14 x 2-inch pan. Bake in a moderate
350 degree oven until the cake springs back when touched lightly
with a fingertip or use the toothpick test. When baked, let the
cake cool 10 minutes or more, loosen from the pan, and turn out on
a rack.


Mix 3/4 cup orange juice and 2 tablespoons lemon juice with 3/4
cup sugar. Add 1 tablespoon grated orange rind also, if you like.
Drizzle over the cake, being sure not to soak it all in one spot.
Let the cake cool.


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