Orange Cake

Directions

1. 1
   Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.
2. 2
   Beat the eggs with the sugar to pale yellow ribbons.
3. 3
   Beat in the milk, oil and orange zest.
4. 4
   In a small bowl, sift the flour with the baking powder, baking soda, and salt.
5. 5
   Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.
6. 6
   Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched.
7. 7
   Remove cake from oven, let cool slightly on a rack, then invert and cool completely.
8. 8
   Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange.
9. 9
   Cut the skin into very thin strips and reserve.
10. 10
    Cut away and discard the white pith, remove the orange supremes, and reserve.
11. 11
    In a large saucepan, combine the orange juice, sugar, and thin orange strips.
12. 12
    Bring to a simmer and cook for 30 minutes, or until a thick syrup.
13. 13
    Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup.
14. 14
    Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.
15. 15
    Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons.
16. 16
    Use a spatula to spread the thick glaze over the top of the cake.
17. 17
    Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.