MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sour Cream Orange Cake
 Categories: Cakes
      Yield: 1 Cake
 
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      5    Eggs; separated; room
           -temperature
  1 1/2 c  Butter
      1 c  Sugar
      1    Lemon; grated zest of
      1    Orange; grated zest of
      2 ts Baking powder
      2 ts Baking soda
    1/2 ts Salt
      3 c  Unbleached white flour
  1 1/2 c  Sour cream

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    1/2 c  Orange juice
    1/4 c  Orange liqueur; (Grand
           -Marnier)
    1/4 c  Sugar
      2 tb Fresh lemon juice
 
  Pre-heat oven to 350 F. Make syrup AFTER the cake is baked.
  
  Beat egg whites until stiff. Set aside. Without cleaning the beaters,
  cream together butter and sugar. Add egg yolks and citrus zest. Mix
  well.
  
  Sift together dry ingredients. Fold into butter mixture alternatively
  with sour cream, beginning and ending with dry. Gently fold in egg
  whites. Turn batter into buttered and floured bundt or tube pan. Bake
  60 minutes or until brown and pulling away from sides of pan. Cool,
  and turn out onto a plate with a rim.
  
  Combine syrup ingredients in a saucepan. Bring to a boil. Lower heat;
  cook 3-4 minutes. Slowly pour hot syrup over cooled cake. Let stand
  10 minutes.
  
  Recipe by Moosewood Cookbook
 
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