I made these for my neighbors this past weekend and they were so popular that I bought limes and lemons this morning to make loaves out of them. I am looking forward to the lime loaves.
First, line 2 loaf pans and spray them with cooking spray.
Grate the zest from some oranges. You will need a heaping 1/4 cup.
Juice the oranges. You will need 1/4 cup. Don't drink the extra like I did because you will need it for the syrup later.
Crack 8 eggs. This is why I wish I had chickens. These loaves would be great made with fresh eggs.
Measure 2 tsp. baking powder, 1/4 tsp. baking soda and 1 tsp. salt. Mix together.
You will need 1 1/2 cups of cake flour and 1 1/2 cup of all purpose flour.
Pour the eggs into your mixer bowl.
Add 2 1/4 cups of sugar to the eggs. Then add the zest.
Soften 2 cups of unsalted butter. Add it to the bowl and beat it into the egg mixture.
Add 1/2 cup of sour cream.
Add 2 tsp of vanilla extract. I always use vanilla bean paste.
Slowly mix the flours into the liquids just until blended.
Divide the batter between the two pans. They will be very liquidy. Bake at 350 degrees for 20 minutes then rotate the pans and lower the oven temperature 325 degrees. Cook for about 45 minutes until a toothpick inserted in the center comes out clean. They should not jiggle in the middle at all when you shake the pans. Overcook a bit rather than under cook. Let them rest in their pans for about 30 minutes.
As soon as you remove them from the oven, make the syrup. In a small heavy saucepan over medium heat, cook 1/3 cup of sugar and 1/3 cup of orange juice. Whisk it until the sugar melts and then let it cook for 3 more minutes.
For the glaze, beat 2 cups of confectioners sugar with 4-6 tablespoons of fresh orange juice.
Beat until you have a glaze. Set this aside.
Here is the syrup cooking.
Poke holes all over the top of the loaves.
Brush the loaves with the syrup. I ended up pouring it over the tops.
Let them sit for a while to soak up all of the syrup.
When they are cool, lift them out of the pans.
Drizzle them with the glaze.
Slice and enjoy! I might alter this recipe when I make them in lemon and in lime. If so, I will post them.
I made these for my neighbors this past weekend and they were so popular that I bought limes and lemons this morning to make loaves out of them. I am looking forward to the lime loaves.
First, line 2 loaf pans and spray them with cooking spray.
Grate the zest from some oranges. You will need a heaping 1/4 cup.
Juice the oranges. You will need 1/4 cup. Don't drink the extra like I did because you will need it for the syrup later.
Crack 8 eggs. This is why I wish I had chickens. These loaves would be great made with fresh eggs.
Measure 2 tsp. baking powder, 1/4 tsp. baking soda and 1 tsp. salt. Mix together. 
You will need 1 1/2 cups of cake flour and 1 1/2 cup of all purpose flour.
Pour the eggs into your mixer bowl.
Add 2 1/4 cups of sugar to the eggs. Then add the zest.
Soften 2 cups of unsalted butter. Add it to the bowl and beat it into the egg mixture.
Add 1/2 cup of sour cream.
Add 2 tsp of vanilla extract. I always use vanilla bean paste.
Slowly mix the flours into the liquids just until blended.
Divide the batter between the two pans. They will be very liquidy. Bake at 350 degrees for 20 minutes then rotate the pans and lower the oven temperature 325 degrees. Cook for about 45 minutes until a toothpick inserted in the center comes out clean. They should not jiggle in the middle at all when you shake the pans. Overcook a bit rather than under cook. Let them rest in their pans for about 30 minutes.
As soon as you remove them from the oven, make the syrup. In a small heavy saucepan over medium heat, cook 1/3 cup of sugar and 1/3 cup of orange juice. Whisk it until the sugar melts and then let it cook for 3 more minutes. 
For the glaze, beat 2 cups of confectioners sugar with 4-6 tablespoons of fresh orange juice.
Beat until you have a glaze. Set this aside.
Here is the syrup cooking.
Poke holes all over the top of the loaves.
Brush the loaves with the syrup. I ended up pouring it over the tops.
Let them sit for a while to soak up all of the syrup.
When they are cool, lift them out of the pans.
Drizzle them with the glaze.
Slice and enjoy! I might alter this recipe when I make them in lemon and in lime. If so, I will post them.
Comments
We always made these in winter, my mum and my grandmother and i guess thats why I do.
In northern Ontario good fresh fruit was hard to come by in years past but one could always count on oranges and lemons, I guess thats why, our tropical and any fresh fruit comes a lonnnnnng way in winter.
Your loaves look wonderful, very good to your friends you are!
Have a great day!
Christer.
I tried finding the mushroom and caper recipe your mentioned in your comment - I can't :( It sounds great!