This old-fashioned cake is bathed in an orange syrup when it is still hot from the oven.

　　

Ingredients

makes 12 to 16 servings

　　2 1/2 cups all-purpose flour

　　1 cup sugar

　　2 tablespoons freshly grated orange zest (about 2 oranges)

　　1 teaspoon baking soda

　　1 teaspoon baking powder

　　1/2 pound (2 sticks) butter, softened

　　2 eggs, at room temperature

　　1 cup buttermilk

　　1/2 cup chopped walnuts

　　

For the Orange Syrup

1 cup freshly squeezed orange juice

　　1 cup sugar

　　

Step 1

Position the oven racks so that the top rack is in the center. Preheat the oven to convection bake at 325°F. Lightly grease a 9-inch tube pan.

　　

Step 2

In a large bowl, mix the flour, sugar, orange zest, baking soda, and baking powder together. Add the butter, eggs, and buttermilk all at once and, using a hand mixer, beat until the mixture is smooth. Stir in the walnuts.

　　

Step 3

Pour the batter into the prepared pan and smooth the batter to the edges. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean and dry. Remove from the oven, leaving the cake in the pan.

　　

Step 4

While the cake bakes, make the orange syrup by combining the orange juice and sugar; bring to a boil and stir until the sugar is dissolved.

　　

Step 5

Poke the hot cake with a skewer in several places and pour the hot syrup over it. Cool the cake on a wire rack for at least 15 minutes before removing it from the pan to a serving plate.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.