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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Wire leveler for perfectly flat cake layers
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Wire leveler for perfectly flat cake layers
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
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Grease 10" tube pan. Beat together butter, sugar; add eggs, sour cream, orange rind, vanilla. Sift together flour and baking soda onto waxed paper. (I don't do this.) Add to butter mixture, beating until just combined. Fold in raisins and pecans. Spoon batter into prepared pan. Bake 350° for 55 to 60 minutes (cake rises only half-way up side of pan). Cool 10 minutes, remove from pan. Glaze: Stir together 1/3 cup orange juice and 1/2 cup sugar until sugar is dissolved. If sugar does not dissolve immediately, let stand, then stir again. Spoon over cooled cake on serving plate, allowing glaze to drizzle down side of cake.