Sicilian Orange Cake

My aunt and uncle always send me a box of oranges, lemons and grapefruit from their own trees each Christmas. It is probably one of the best gifts I get every year. There is something much sweeter and fresh about the fruit from the tree than fruit stands at the local market.

Each year I plan my recipes with care so I can use my fruits to make some delicious items. Yes, we do just eat some, but I plan recipes, too! :)

This is one of my favorite recipes to make. I hope you enjoy!

Sicilian Orange Cake

*2 sticks lightly salted butter, room temperature
*1 cup sugar
*4 medium eggs
*1 1/2 tsp finely grated orange zest
*1 cup self rising flour
*1/3 cup freshly squeezed orange juice

For the icing:
*1 cup powdered sugar
*5 tsp freshly squeezed orange juice

Preheat the oven to 345 degrees. Grease and lightly flour a 11x7 inch pan. In an electric mixer cream the butter and sugar together for 4-5 minutes until very pale and fluffy. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.

Spoon the mixture into the prepared pan and bake on the middle shelf of the oven for 40-50 minutes or until a skewer, inserted into the center of the cake, comes out clean. *If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil. Leave the cake, in its pan, to cool on a wire rack, then carefully remove, if desired, and place onto a serving plate.

For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.