Ingredients
- 2 cup butter, softened
- 4 1/4 cup sugar
- 4 1/4 cup sifted cake flour
- 2 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 9 cup eggs
- 3 tablespoon orange flower water (available in specialty food stores)
- 2 cup orange juice
Preparation
Baking Directions:
Preheat the oven to 350°F.
Grease and flour a Bundt pan.
In a large bowl, cream the butter together with 2¼ cups of the sugar.
Add the flour, baking powder, and salt and mix until well combined.
Add the milk, eggs, 1 tablespoon of the orange flower water, and orange zest and beat until smooth.
Pour the batter into the Bundt pan.
Bake for 1 hour and 15 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Poke holes all over the cake with a toothpick and let it cool thoroughly.
In a small saucepan, combine the orange juice, the remaining 2 cups of sugar, and the remaining 2 tablespoons of orange flower water.
Bring to a boil over high heat.
Paint the sauce onto the cake with a pastry brush.