Orange Cake

Try this cake. I like making it in a bundt pan. I got the recipe from the wife of a chef I once worked with (when I was working at a mountain lodge in Canada during my university summers).
You can ice it or not. The icing recipe in this version is just really a sauce. Most often, I wait until the cake is completely cooled, then just before serving I use a sifter and sprinkle icing sugar on top so it looks like snow.

A note about the oranges you use: the better the oranges, the better the cake. Get those big, seedless, juicy ones with navals. You people down in Florida should get great oranges!!!

Cake Batter:
2 1/2 cups sugar
1 cup butter
3 eggs
2 oranges (grate off the rind and juice the oranges)
1 tsp vanilla extract
2 tsp baking powder
3 cups flour
1 cup milk

Icing:
orange juice
icing sugar
Grand Marnier or Triple Sec (optional)

Beat sugar and butter. Add eggs. Add orange rind, orange juice, and vanilla. Fold in flour and baking powder (sift the two together first). Add milk. Beat after each addition only enough to mix. Don't overbeat.

Bake at 375 degrees for 50-60 minutes. Cool ten minutes. Poke holes in cake with toothpick. Spoon on icing.