Martha Stewart Living
Makes 8-10 servings
Orange Glaze
8 tablespoons unsalted butter soft
4 cups cake flour (not self-rising)
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon mace
Pinch ground cloves
1 1/2 cups packed dark brown sugar
4 eggs
1 1/2 cups whole milk
Confectioners' sugar for dusting (opt)
Whipped cream for serving (opt)
Preheat oven to 35O". Butter and flour a 8-inch round baking pan or an 8-inch square baking pan; tap out excess flour. Sift flour, baking powder, cinnamon, allspice, salt, nutmeg, mace, and cloves three times into a large bowl; set aside.
Put butter in the bowl of an electric mixer fitted with the paddle attachment, and sift brown sugar into bowl. Cream butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition, and scraping down sides of bowl. Reduce speed to low. Add flour mixture and milk in two alternating additions, beginning with flour mixture.
Pour batter into prepared pan. Bake until golden brown and a cake tester inserted into center comes out clean, about 1 hour. Let cake cool slightly in pan on a wire rack set over a sheet of waxed paper, about 20 minutes. Invert cake to unmold, and reinvert onto rack.
Poke holes all over top of cake with a toothpick. Brush top and sides of cake with about half the glaze; let cool. Just before serving, brush with remaining glaze. Dust with confectioners' sugar, and serve with whipped cream, if desired.
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