Orange Sour Cream Cake

Cake: Preheat oven to 350°. Blend shortening, salt and 1 tablespoon orange rind together. Gradually cream in sugar and then add eggs one at a time, beating well after each addition. Sift dry ingredients into creamed mixture alternating with sour cream and orange juice, mixing until smooth after each addition. Add chopped nuts then pour into a greased and floured bundt cake pan.
Bake 45 to 50 minutes. Cool 10 minutes; remove from pan.

Topping

2 tablespoons honey 1/2 cup orange juice 1 tablespoon orange rind 2 tablespoons lemon juice

Topping: Heat honey, orange juice, orange rind, and lemon juice. Using pastry brush, spread warm honey mixture on top of warm cake.
Suzi's Note: This is a delicious cake. Good alone, or with cool whip or ice cream. I keep any leftovers in the refrigerator, covered with saran wrap. Shared by MIZ SUZI

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