On Fri, 23 Jul 2010 22:59:01 -0700, Christine Dabney
> wrote:

<snip>

>It is an orange cake with an orange glaze/syrup poured over it. I
>always remember it being made in a ring mold/tube pan. I have to go
>find the recipe but it has sour cream in it, if I remember. Might be
>nice to try it out again, and see if it is as good as I remember it
>from all those years ago. It might be awful, for all I know..LOL.

This is from my mother's recipe box:

Orange Tang Cake

Ingredients:

2 1/2 cups self-rising or cake flour
1 cup Tang powder
1 1/4 cup orange juice
2 cups sugar
2 eggs
1/2 tsp. each orange and vanilla extract
1/2 cup oil or softened butter or margarine
1/4 cup sour cream

Directions:

Preheat oven to 350°F. In a large bowl, mix flour and sugar manually.
Add powder and orange juice to the mixture. Using an electric blender,
mix at low speed; fold in sour cream and oil. Slowly increase speed
and add both extracts; slowly add eggs. Increase speed to medium and
mix until smooth. Oil and slightly flour two 8" or 9" baking pans;
pour in batter. Bake for at least 45 minutes. When cake is done, cool
at room temperature for 20 minutes. Frost with Chocolate, Orange, or
Vanilla frosting.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


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