FLORIDA SUNSHINE CAKE

CAKE:
3 cups sugar
1 cup unsalted butter, softened
5 eggs, well beaten
3 cups flour
1/2 teaspoon baking powder
1 cup milk
1 tablespoon pure orange extract
1 tablespoon pure vanilla extract
FROSTING:
2 cups powdered sugar
1/3 cup butter, softened
2 tablespoons freshly squeezed orange juice
1 teaspoon freshly grated orange zest

Preheat the oven to 325 degrees F. Grease and flour a 10-inch tube pan, 12-cup Bundt pan, or 12-cup angel food cake pan.

Cream the sugar and butter until light and fluffy in a large bowl. Add the beaten eggs and mix well.

Sift together the flour and baking powder and stir in small amounts into the butter mixture, alternating with the milk, making sure to start and end with the milk. Stir in the flavorings.

Bake for 50-60 minutes or until a cake tester comes clean. Cool the cake in the pan for 10 minutes. Remove from the pan and let cool on a wire rack.

Once the cake has cooled slightly, mix the frosting by blending all of the ingredients until smooth. Drizzle the frosting over the cake.

Servings: 12