Southern Cast Iron

Cakes of All Kinds


Packed with a double dose of citrus and a hint of nuts, this rich cake stays moist for several days. Try a slice of it toasted for a breakfast treat!

Makes 1 (10-inch) cake

1 cup salted butter, softened
3 cups sugar
2 teaspoons orange zest
¼ teaspoon almond extract
6 large eggs
3 cups all-purpose flour
½ teaspoon baking soda
1 cup sour cream
¼ cup fresh orange juice
½ cup slivered almonds, toasted and finely chopped

1. Preheat oven to 325°.

2. In a large bowl, beat butter, sugar, zest, and extract with a mixer at medium speed until fluffy, 4 to5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

3. In another large bowl, whisk together flour and baking soda. In a small bowl, whisk together sour cream and orange juice. Gradually flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition. Fold in almonds.

4. Spray a 12- to 15-cup Bundt pan with baking spray with flour. Spread batter into prepared pan.

5. Bake until a wooden pick inserted near center comes out clean, 1 hour and 5 minutes to 1 hour and15 minutes. Let cake cool in pan on a wire rack for 15 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.


To toast almonds, cook nuts in small, dry skillet over medium-low heat, stirring occasionally, until lightly browned and fragrant.


This version of the time-honored Christmas dessert is brimming with ginger flavor. The best part is you can use your favorite dried fruits or whatever you have in your pantry in this versatile loaf.

Makes 1 (8x4-inch) cake

2¼ cups chopped assorted dried fruit (such as raisins, cherries, and figs)
½ cup finely chopped candied ginger
1 cup granulated sugar
¼ cup ginger beer
⅓ cup bourbon
Zest of 1 navel orange
1 teaspoon ground cinnamon
1 teaspoon ground ginger

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