For the cake:
1 1/4 cup butter
3 eggs
2 1/4 cups of flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup milk
5 teaspoons blood orange zest
2 tablespoons blood orange juice
1 1/2 cups sugar
2 teaspoons vanilla
For the sauce:
1/2 cup powdered sugar
1/2 cup blood orange juice
1-2 tablespoon of cornstarch- until thickens
Directions:
For the cake:
-Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan; set aside.
-In a medium bowl stir together flour, baking powder, baking soda, and salt.
-In a small bowl combine milk, orange zest, and 2 tablespoons orange juice. Set bowls aside.
-In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds.
-Add granulated sugar, beating until combined.
-Add eggs, one at a time, beating well after each addition.
-Stir in vanilla.
-Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.
-Pour batter into the prepared pan, spreading evenly.
-Bake about 45 minutes
-Cool in pan on a wire rack for 10 minutes.
For the cake:
-Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan; set aside.
-In a medium bowl stir together flour, baking powder, baking soda, and salt.
-In a small bowl combine milk, orange zest, and 2 tablespoons orange juice. Set bowls aside.
-In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds.
-Add granulated sugar, beating until combined.
-Add eggs, one at a time, beating well after each addition.
-Stir in vanilla.
-Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.
-Pour batter into the prepared pan, spreading evenly.
-Bake about 45 minutes
-Cool in pan on a wire rack for 10 minutes.
For the sauce:
-Place juice, powdered sugar, and corn starch in a small saucepan and bring to a boil to cook out the corn stach taste.
*Pour warm sauce over cake and enjoy!
