Recipe: Lynn Fontaine's Sunday Cake (baked in a skillet, with orange glaze, 1980's)

I am 99.99% positive you have gotten the name wrong in memory. This recipe appeared the Miami Herald in the late 80s.

LYNN FONTANNE'S SUNDAY CAKE

2/3 cup butter or margarine, room temperature
2/3 cup sugar
2 eggs
2/3 cup sifted cake flour
1/2 teaspoon baking powder
1/4 teaspoon vanilla
Few drops almond extract

FOR THE TOPPING:
2 tablespoons confectioners' sugar
1/2 teaspoon grated orange rind
2 tablespoons orange juice

Preheat oven to 350 degrees F. Grease and flour an 8-inch iron skillet. (Note: You may substitute a 9-inch cake pan, but you won't get as crusty an outside.)

Cream the butter and 2/3 cup sugar, then add the eggs 1 at a time and beat thoroughly.

Sift the dry ingredients together and add slowly to the sugar mixture. Beat until smooth and add vanilla and almond extracts. Pour into prepared skillet.

Bake about 30 minutes at 350 degrees F. Cool 10 minutes. Turn upside down on serving plate.

Mix together topping ingredients and spoon over cake. Serve warm.

Makes 1 (8- or 9-inch) cake, 6-8 servings
Source: Miami Herald, 1980's