Ingredients
3 cups flour
2 cups sugar
6 extra large eggs
1 cup vegetable oil, preferably canola oil
1/4 cup milk
1 tablespoon baking powder
1 teaspoon vanilla
3/4 cup slivered pistachios
1/4 cup dried cranberries
Finely grated zest of 2 small oranges [about 1 1/2 tablespoons] mixed with 1 teaspoon sugar
Equipment needed:
a large tube pan, about 10 1/2 inches wide, preferably with a wide tube in the center, well-greased
Directions
Preheat oven to 350 degrees F.
Using an electric mixer, beat eggs.
Add sugar and beat until creamy (about 4 minutes).
Add vegetable oil and continue beating vigorously.
Add vanilla extract.
Add milk.
Add the flour and mix very well.
Add baking powder.
Remove bowl from electric appliance stand.
Using a spatula, mix in the slivered pistachios.
Using a spatula, mix in the dried currants.
Grate the orange rind; place the finely grated zest in a plate and using the tips of your fingertips mix the orange zest with 1 teaspoon sugar (Zest tends to get watery after awhile, so the fresher it is, the better it is).
Using a spatula, mix in the finely grated orange zest.
Pour the cake batter into a well-greased tube pan (There should be at least 3/4 of an inch empty at the top of the pan as the batter will rise substantially in the oven.).
Bake in a preheated 350 F. degrees oven until done -- about 40 to 50 minutes.
Remove from the oven.
Cool.
Notes
Like many home cooks I like to experiment and adapt traditional recipes. This cake is very easy to do and those who like the ingredients used, might enjoy it. Comments and photo: Mary Melfi. |
