Louisiana Ring Cake
Louisiana Ring Cake
This old-fashioned cake is incredibly moist with a delicate orange flavor and a crunchy outer crust. It's delicious whether you make it with or without pecans, and pairs perfectly with a cup of coffee.This recipe originally appeared in The Baltimore Sun.
Prep Time
20
minutes
Cook Time
45
minutes
Servings
12
Total time: 1 hour, 5 minutes
Ingredients
- 2 and 3/4 cups flour
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 1 and 3/4 cups sugar
- 1 cup shortening (such as crisco)
- 3/4 cup milk
- 1 teaspoon orange extract
- 1/4 teaspoon almond extract
- 3 eggs, unbeaten
- 3/4 cup batter
- 2 tablespoon flour
- 3 tablespoon brown sugar
- 3 tablespoon confectioners' sugar
- 1/4 teaspoon orange extract
- 1/2 cup chopped pecans (optional)
- 1/2 teaspoon grated orange rind (optional)
Directions
- Step 1: Preheat oven to 375 F. Grease and flour a 10-to-12 cup tube pan.
- Step 2: Sift 2 and 3/4 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt into a large mixing bowl. Add 1 and 3/4 cup sugar and blend.
- Step 3: Cut in 1 cup of shortening (like making a pie crust dough). Add 3/4 cup milk, 1 teaspoon orange extract, 1/4 teaspoon almont extract and 3 eggs, beat thoroughly. Set aside.
- Step 1: Take 3/4 cup of reserved batter and add 2 tablespoons flour, 3 tablespoons brown sugar, 3 tablespoons confectioners' sugar, 1/4 teaspoon orange extract, 1/2 cup chopped pecans and 1/2 teaspoon grated orange rind (if using). Mix well.
- Step 2: Spread topping mixture in bottom of prepared tube pan. Pour remaining batter on top.
- Step 3: Bake at 375 F for 45 minutes to 1 hour or until a cake tester comes out clean.
- Step 4: Remove from pan immediately or topping will stick. Cool.