#1234 - Orange Bundt Cake

(by Aunt Eileen [Knouse] Carter)

1 3/4 cups cake flour (do not sift)
2 tsp. baking powder
1/4 tsp. salt
3/4 cup butter OR Parkay margarine
1 cup white sugar
1/2 cup orange juice
2 tsp. orange zest (grated orange peel)
3 egg whites (don't crack eggs until they are at room temperature)

In a mixer add egg whites and 1/4 cup white sugar--beat until stiff, then scoop them into a separate bowl--set aside. In a mixer add butter/margarine--beat. Add 3/4 cup of the white sugar--beat. Add orange juice and zest--beat. Add cake flour, salt and baking powder--beat. Remove bowl from mixer--add beaten egg whites and fold them into the batter using a spoon. Pour batter into a greased bundt cake pan--bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool the cake for 20 minutes, flip cake on to a cake plate and cool completely. Glaze as desired or dust with powdered sugar.