SUGAR HIGH FRIDAY and Sunday, Monday, Tuesday...

Here I am baking again. I just cant help myself. When I saw Tartelette's Sugar High Friday I just had to join in on the fun. I love these events! If you have not had the pleasure of seeing Tartelette's site you must view it. You will salivate outragously. She has paired up with The Domestic Goddess to bring us all Sugar High Friday.

I wanted to use my fresh strawberries for my dessert but did not have enough lemons on hand to make a proper lemon cake. I decided to go with oranges as they are taking over my fridge. I also decided to go a little healthy as I have been making way too many desserts lately. I need more Zumba and less sugar.

ORANGE CAKE
adapted from King Arthur's Whole Grain Baking

Batter:
2 1/2 cups whole wheat pastry flour
1 cup unbleached all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups sugar
4 large eggs
1 cup milk
1 tablespoon orange zest (I zested the whole orange)
2 teaspoons vanilla

Glaze (I did not do this)

1/2 cup orange juice
2 teaspoons orange zest
1/4 cup sugar

Preheat oven to 350 F. Grease and flour a 9" or 10" bundt pan. I used mini tart pans and mini muffin cups.

I am going to paraphrase here:
Cream butter and sugar in mixer. Add zest and eggs one at a time. Mix in vanilla. Mix dry ingredients in a seperate bowl. Add to the butter mixture alternately with the milk. Pour batter into desired size pan. If you are doing a bundt, the baking time will be about 55 minutes.

STRAWBERRIES MACERATED in CURACAO

1/4 cup Curacao (Orange Liquor)
2 tablespoon sugar
4 pints strawberries, sliced

Combine Curacao and sugar. Pour over sliced strawberries and refrrigerate.
Spoon strawberries over orange cake and add a dollop of whipped cream!
(BTW... no my kids got the nonalcoholic version).