This amazingly moist and delicious cake is adapted from a favorite family recipe of Bianca Henry, a New York pastry instructor. You’ll need a thin skewer to poke holes in the cake. Serve the cake garnished with slices of peeled oranges macerated with a little sugar and rum.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Help! I cooled my cake over night before I poked holes and added the DELICIOUS orange syrup. Can someone tell me if letting the cake completely cool would make a big difference in the final outcome? The cake tasted very bland and I'm guessing because the syrup couldn't soak into the cooled cake. Any thoughts?
Easy straight forward cake to make...made this for a dinner party and it went over very well with everyone. This would be a great cake to make ahead. Fine cooking recipes never disappoint!
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?