Wednesday, March 7, 2007
A Tale of Two Orange Bundt Cakes
As I detailed in yesterday's post, "The Botched Effort," I had a rough time with Cook's Country's Orange Bundt Cake. Because I still had oranges to use up (I suspect they're multiplying like tribbles), I decided to make one more orange cake, but this time chose a recipe from Abby Dodge's The Weekend Baker. I like this cookbook and probably haven't used it nearly enough since I bought it a couple of years ago. (Note: Abby's dinner-roll recipe -- extremely fondly known at our house as The Bread of Death -- is awesome.)
Abby's recipe for Rich Orange Butter Cake is very similar to CC's Orange Bundt Cake, but there are some differences. I think the two crucial ones are that Abby uses 1/2 cup more flour in her cake, and she uses a lot more leavening (2-1/2 teaspoons baking powder and 1/4 teaspoon baking soda vs. CC's 1 teaspoon powder and 1/2 teaspoon soda). If you factor sugar as a liquid ingredient, Abby's recipe uses less liquid overall than CC's.
The CC cake (bottom photo) has a gummy texture, although to be fair, that is probably a result of my use of glaze as a cake-reconstruction substance. I'll have to make that cake again just for comparison's sake. Abby's recipe (top photo) made a beautiful pound cake, with a tight crumb and nice appearance. And it came out of the pan with no undue coaxing. Thanks to The Weekend Baker, I had a respectable orange Bundt to share with some friends this evening.
Props are due to my sous chef, Claire, who assisted with the juicing of the oranges for the second cake.