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- Dish type
- Cakes with fruit
- Citrus cakes
- Orange cake
A lovely orange cake with a tasty orange flavour. Perfect with your afternoon tea.
10 people made this
- 1 tablespoon orange zest
- 75ml fresh orange juice
- boiling water
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 egg
- 250g plain flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 200g caster sugar
- 50g chopped walnuts
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat oven to 180 C / Gas 4. Grease 3 to 4 mini loaf tins (6x12cm / 5x3 in each).
- Zest and juice an orange; set 1 tablespoon zest aside. Pour 75ml orange juice into a measuring jug, add boiling water to fill to 225ml (8 fl oz).
- Pour juice mixture into a bowl and add the melted butter, vanilla, egg, flour, salt, baking powder, bicarbonate of soda, sugar, grated orange zest and chopped nuts. Stir well and pour batter into the prepared tins.
- Bake in preheated oven for 45 minutes or until a small knife comes out clean and cake is nicely browned.
Reviews & ratingsAverage global rating:(25)
Reviews in English (24)
Used different ingredients.Excellent! So easy to make. I did use splenda instead of caster sugar. I made it in one regular-size loaf tin and it was done baking in 25 minutes. My first time making and eating orange bread. It was delicious!-14 Jul 2008
by nora muhammad
the smell of orange is wonderful, but it's too sweet. i would recommend using a third of the sugar.-14 Jul 2008
This bread smells wonderful when baking. It's refreshing and light. Next time I will add chopped dark chocolate to make it even more irresistable.-14 Jul 2008
- 1/2 Cup Butter (1 stick)
- 1 1/4 Cups Sugar
- 2 Eggs
- 2 Cups All-purpose Flour
- 1 TSP Baking Powder
- 1 TSP Soda
- 1/2 TSP Salt
- 3/4 Cup Buttermilk (or milksoured w/ 2TBS of lemon juice)
- 1 Cup Pecans chopped
- Zest of 1 Orange
- Juice of 1 orange
- Juice of 1 lemon
- 1/2 Cup sugar
- Preheat oven to 350* Grease 9 X 5 X 3 loaf pan . In large bowl cream butter,& sugar, add eggs & mix well. In sep. bowl combine flour, powder,soda,& salt. Alternately add milk & flour mix. to be creamed begin & end w/ flour. Stir in zest,& pecans. Pour batter into pan. Bake 1HR 10 min.It should spring back when touched DO NOT LET BROWN TO MUCH. If baking in glass pan reduce heat to 325* Cool in pan 10-15 min. Loosen sides & place on plate. Pour glaze on while still warmkeep diong until most is absorbed. Let cool before slicing
Baking in Season
We see rhubarb pop up in baked goods everywhere, especially pies and tarts, when it finally bursts onto the scene in spring. Strawberry-Rhubarb is a common and very delicious combination. But I knew I wanted to explore different flavors…..and I wanted to make a cake!
Rhubarb is quite tart and needs to be sweetened when cooking—which produces the uniquely delicious sweet-tart flavor that makes this such a sought after seasonal treat. It also has a crisp firm texture so softening with the sugar first for 30 min releases the juices and works really well in this preparation.
- 1 cup walnuts
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup sugar, divided
- 1/2 cup extra-virgin olive oil, plus some for oiling the pan
- 6 eggs, separated, at room temperature
- 3/4 cup Greek yogurt
- 1/2 teaspoon cream of tartar
- 1 tablespoon finely grated orange zest
- 3/4 cup sugar
- 3/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice
- 3 navel oranges
Preheat the oven to 350°. Oil and flour a 10-inch springform pan.
Arrange the walnuts on a baking sheet and toast in the oven, shaking once or twice, until golden-brown, about 10 minutes. Remove from the oven and cool completely. Chop finely or grind in a nut grinder.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves and salt.
Beat together 1/2 cup olive oil and 1/2 cup sugar until creamy. Add the egg yolks and yogurt and beat until well combined. Beat in the flour mixture and the ground walnuts.
In a separate bowl, combine the egg whites with the cream of tartar and beat with a whisk attachment until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until the egg whites are stiff and hold glossy peaks. Gently but thoroughly fold the egg whites into the batter. Spoon the batter in the prepared cake pan and smooth the top with a spatula.
Bake until the top of the cake is golden and a wooden skewer inserted in the center of the cake comes out clean, 45 to 50 minutes.
Cool the cake in the pan on a rack for 10 minutes, then remove the side of the pan and cool completely.
Bring the sugar and juices to a simmer in a small saucepan and simmer, stirring, until the sugar is dissolved. Continue to simmer until syrup is slightly thickened and reduced to about 1 cup. Remove from the heat and let cool.
Cut the peel and pith from the oranges with a sharp paring knife. Cut segments free from the membranes, letting them drop into a bowl. Pour the cooled syrup over the oranges.
Serve the cake topped with some of the oranges and a generous drizzle of syrup.
Heat the oven to 350 degrees F.
Combine the orange and raisins in a food processor pulse until the mixture is finely ground. Pour hot water over the mixture set aside.
Combine the flour, baking soda and salt in a medium bowl set aside.
Combine the sugar and butter in a large bowl beat with an electric mixer until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Alternately add the flour mixture and buttermilk to the sugar-butter mixture, beating until smooth with each addition. Stir in the reserved orange-raisin mixture and the nuts. Pour batter into a greased and floured 12-cup Bundt pan.
Bake until a toothpick inserted in the center comes out clean, 40-50 minutes.
Let cake cool in pan 10 minutes. Invert it onto a wire rack cool completely. Dust with confectioners' sugar.
Amazing. Like others I used a bundt pan. no falling center. i used 3/4 cup sugar, double orange zest, added 1 tsp cinnamon and 1/4 tsp nutmeg. In my oven it baked in 45 minutes. Glad I checked. While hot brushed with mixture of 1/4 cup orange juice and 1/4 cup sugar. Served with greek yogurt and pomegranate seeds. Yummy and good for you too. A definite repeat performer.
This cake is easy to make and tastes great. I used walnut oil in place of the olive oil to give it an even nuttier flavor. Otherwise I followed the recipe and had no problem with the center falling. I might use less sugar next time I make it and I think it will still be plenty sweet.
Followed the recipe. Came out great. Not a crumb left
Made this following the recipes. Came out great. It was a hit, not a crumb left.
I read quite a few reviews, most people complains of the cake falls in the middle, here is the few hints http://www.cheftalk.com/t/57075/why-do-cakes-collapse I decided to give it a try and as I prepared the batter, I realized the batter actually is a basic sponge cake consider how much less the actual flour in this recipe. Walnuts is added, but it is not a flour ingredient. So I reduce the butter and the orange juice by half. This reduces my baking time to 30 minutes and no falling cakes.
Made the addition of a little cinnamon, nutmeg, and brown sugar. Also cut down the white sugar to 1 cup and the baking powder to 1 full teaspoon. Added the zest from 2 oranges. Delicious!
Try this neat trick. Done very often in Middle-Eastern recipes. Use 1 c of sugar in the cake. Take the remaining 1/2 c of sugar and boil it with another 1/2 c of orange juice to reduce a bit into syrup. Brush over the cake as soon as it comes out of the oven. Never tell anyone what the secret is!
Mine did not fall, just good luck perhaps. I used 1 1/8 cups of sugar, room temperature eggs, extra orange rind and roasted the walnuts before chopping. It baked in 55 minutes. I served it with whipped cream and it was a hit.
I used 1 cup of sugar and it was just the right sweetness for my taste. Probably used 1.5 tablespoons orange zest baked exactly 1 hour. Very tasty, perfectly moist, my guests loved it.
this cake is very tasty. i also had problems with the cake falling in the middle about half way through the baking time. Per other reviewers, I will try to cut back on the sugar next week as it is pretty sweet. but I will definitely make again!
After reading other reviews (about cake falling down in the middle) I made it in a bundt pan and it was perfect, nothing fell down. Love my bundt pan :) I did all by instructions, baked exactly 1 hour, only replaced oranges by tangerines (had a lot of them). Very nice flavor and consistency. I believe it can be made with any citrus. Next time may try to increase citrus peel for more flavor I like. My family likes it a lot, so I will definitely make again.
This cake is excellent but always falls in the middle. I made two adjustments: 1) reduce baking powder from 1 tablespoon to 1 teaspoon 2) bring eggs to room temperature before beating. The result was a perfect cake. It domed slowly during baking and stayed there.
I have made this cake maybe 15 times, it's a delicious and healthy dessert. I make it exactly per the recipe. I would give this 4 forks but it falls in the middle every time. It rises to about 3" after 15-20 minutes, then in the second half of baking it falls in the middle. I'm going to experiment with various fixes to resolve this problem, but it would be great if a professional could provide some guidance. I've already tried some basic adjustments (mixing time, greasing the pan well) but so far no luck.
I gave this cake 3 forks for its texture and because it is so easy and quick to make. I liked it, nice and moist but flavor is just ok, the orange flavor is not as pronounced as I would've liked even though I used more zest than in the recipe.
After the first few times making this cake and having it fall in the middle I started using the tube insert with my 9" springform pan which completely eliminates that possibility - an improvement, in my opinion, on an already winning recipe. My main alteration to the ingredients is reducing the sugar to a scant 3/4 cup.
Outstanding cake - easy to make, very tender and delicious. Used pecans (toasted) instead of walnuts and replaced 2 eggs with 3 egg whites. Used only 1 cup sugar. Everyone loved it.
Really delicious (especially the crust). Toasted the walnuts and put in a whole orange's worth of zest (will use two oranges next time). Mine also fell, so I looked at my collection of other recipes for nut cakes. They call for beating the egg whites into stiff peaks and then folding in the nuts and flour. I'm not sure this is worth the trouble. Also, to the Santa Fe cook - you're misreading the recipe which calls for only 1 Tbl (3 teaspoons) of baking power.
I baked this cake today and it climbed all over the inside of my new Breville oven. I adjusted the baking powder down to 7 teaspoons because we're at 7,200 feet elevation. What a mess it made ! It smelled delicious. Has anyone else baked this at a high elevation. Would appreciate any tips. Penelope of Santa Fe
First Iɽ like to thank the other reviewers for their very helpful hints. (This is what these recipe reviews are meant to be.) First, I greased the pan really well so that the batter wouldn't have anything to "climb" on. When it came time to make the cake, I discovered I had only one navel orange. I grated all of the zest, but there wasn't enough juice. So I thawed frozen concentrated orange juice to make up the rest. I didn't dilute it because I thought it would provide more orange flavour. It might or might not have contributed to the lack of sinking in the centre that other reviewers noted. I also beat the batter longer, as other reviewers suggested. My cake turned out with a perfectly flat top with no cracks. In fact, I think it was probably the flattest, most perfect looking cake I ever made. To my mind, it had just the right amount of orange flavour and just the right amount of crunch. My husband thought it was fabulous and and ate a large piece of it for breakfast the next day.
A bit too much oil! I used walnut oil instead of the olive oil. the cake was too moist. I think that I'll use a bit less oil next time.
I forgot to add that I decreased the sugar by slightly over 1/4 cup per other reviewers and think that proportion is very good. I was afraid to reduce a full 1/2 cup without changing other ingredient proportions.
My husband thinks this cake is perfect and the 4 forks are mostly his rating. (Iɽ give it 3+) I used the zest of a whole orange, using my microplane. This gives a LOT of zest and I can't imagine using any less. I also had a scant tablespoon of pear butter at the bottom of a jar, so I scooped it all out into my measuring cup, and than topped off the measure with the olive oil. I beat the eggs a little longer than the recipe states. I had a perfectly lovely flat top with no sinking as others had. I also ground my walnuts to the size of very coarse cornmeal which seemed just right in the finished cake - small enough to give an even crumb, but large enough to give chew and crunch. Absolutely, toast the nuts and let them cool before processing them. I served it with caramelized pear halves.
The strength of this recipe is its simplicity and wonderful taste. It's now a standard staple in my household. By now, I use olive oil, decraese the sugar by about half a cup, and increase the orange zest--fabulous!
After reading the enthusiastic reviews of this recipe, I was eager to try it as I am always on the lookout for non-dairy desserts. The cake was light, moist and walnutty just the sort of thing youɽ want in a coffee cake. Missing, to its detriment, was the zingy, bright, sweet taste of orange to contrast with the earthy, nuttiness of the walnuts. Could it be that there was just not enough orange zest? _If_ I make it again, I think I would triple the amount of orange zest to bring out the orange flavor. Next time, I won't be quite so persuaded by other reviews, one cooks's AMAZING is another cook's so-so. Based on my experience, I give the cake 2 forks and continue my quest elsewhere for non-dairy dessert recipes.
Wow, this cake is so surprisingly good. One of our family's favourites. My husband found this recipe as he was looking for something easy and we have both made it many times since.
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In large mixing bowl combine sugar and butter. Beat at medium speed, scraping sides of bowl often, until creamy (1 to 2 minutes). Continue beating, adding eggs one at a time, beating well after each addition until well mixed. Reduce speed to low add orange peel, vanilla, and marmalade. Beat until well mixed.
In medium bowl combine flour, baking soda, baking powder, and salt. Gradually add flour mixture alternately with orange juice and evaporated milk to butter mixture until well mixed. Stir in chopped nuts by hand.
Spoon into greased and floured 10-inch tube pan. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes remove from pan. Cool completely.
In small mixing bowl combine sugar, butter, and orange peel. Beat at low speed, scraping sides of bowl often and gradually adding enough orange juice for desired glazing consistency. Glazed cooled cake.
Orange Bundt Cake
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Orange Bundt Cake is an easy fruity spring cake bursting with fresh orange flavor made with butter and buttermilk for a rich pound cake texture.
Vanilla Pound Cake gets a beautiful citrus flavor makeover with this new bundt Cake Recipe. Golden brown and dusted with powdered sugar, this Orange Bundt Cake is a stunning dessert for any holiday or special occasion.
ORANGE BUNDT CAKE
The next time you are making a pound cake, skip the loaf pans and bake it in a bundt pan instead. With a few adjustments, you can easily upgrade your favorite pound cake recipes into a cake fit for birthday celebrations or special occasions.
Orange Bundt Cake is a citrus flavor cake that is perfect in the winter and early spring when fresh oranges are super ripe! Enjoy this easy, delicious cake from Christmas to Easter for breakfast, brunch, or dessert! This bundt cake goes just as good with a cup of coffee as it does with a scoop of Vanilla Ice Cream.
Every melt-in-your-mouth crumb of Orange Bundt Cake is packed with orange flavor. This bundt cake recipe uses 2 oranges for the orange zest plus fresh orange juice. Either use one of your zested oranges for the orange juice, or store bought juice if you are saving the oranges for something else.
This Orange Bundt Cake is tasty all on its own but try glazing it with honey, chocolate, or frosting for more sweetness. Make a delicious glaze for this cake by warming Cream Cheese Frosting or Buttercream Frosting before pouring over a cooled cake. For a Chocolate Orange Bundt cake, drizzle it with Chocolate Ganache.
If this is your first time making a bundt cake, the most important step is to make sure you grease your bundt pan. You don’t lose a part of your Orange Bundt Cake when you flip it over. Even with a non-stick pan, you will need to brush it with oil or shortening and dust with flour before adding the cake batter.
Mom's Recipe Scrapbooks (c. 1920s)
Good Homemade Orange Cake with Frosting
(Source: Adapted by Don Bell)
Orange cakes are unique in that you can simply drizzle freshly squeezed orange juice over them for a simple, healthy topping that's refreshingly delicious. Nothing could be easier.
But, if you're a big fan of cake icing, you can ice your orange cakes too, and they will still taste and look extra special. It's your choice.
Grandma McIlmoyle's Raisin and Orange Cake
Grandma's Handwritten Old Fashioned Orange Cake Recipe
(Source: ©Don Bell)
1/2 cup shortening
1 cup brown sugar
1 egg unbeaten
1/2 cup nuts chopped
1/2 cup raisins cut
2-1/4 cups sifted pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup thick sour milk
Cream shortening, brown sugar, and egg. Add nuts, raisins, and blend. Add sifted dry ingredients with sour milk, beat briskly.
Pour in 8x12-inch pan lined with waxed paper and bake at 350°F for 35-40 minutes, or until done.
While warm, brush with this mixture: 1/3 cup orange juice, 1 tablespoon grated lemon rind, 1/4 cup white sugar.
Old Fashioned Orange Cake Recipe
1/2 cup shortening
3/4 cup sugar
1/2 orange, grated rind and juice
1-1/2 cups pastry flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/3 teaspoon salt
1/4 to 1/2 cup water
Cream shortening, add the sugar gradually, blending thoroughly. Add eggs beaten until very light, grated rind and juice. Add the mixed and sifted dry ingredients alternately with water.
Bake in a greased and floured pan about 20 to 25 minutes in moderate oven (350°F to 375°F).
Just before removing from the oven the top may be spread with 1/2 cup granulated sugar mixed with 1/4 cup orange juice.
Glazed Orange Loaf
One egg, 1/2 cup shortening, 1 cup brown sugar, 1 cup sour milk, 1/2 cup dates cut fine, 1/2 cup raisins cut fine, grated rind of 1 orange, 1 small teaspoon baking soda, 1 teaspoon baking powder, 2 cups flour. Mix and bake in moderate 350°F oven.
Juice of 1 orange and 1/2 cup white sugar poured over the cake about 5 minutes after it is taken from the oven. —Mrs. W. Thompson.
Orange and Raisin Cake
Rind of 1 orange, 1 cup raisins and dates mixed and put through chopper cream together 1 cup white sugar, 1/2 cup butter, 2 eggs beaten, 3/4 cup sour milk add alternately with 2 cups flour in which has been sifted, 1 teaspoon baking soda, 1/2 teaspoon salt add raisins and orange, vanilla bake in moderate (350°F) oven 30 to 40 minutes.
If desired, the juice of the orange may be drizzled over the cake for added flavor. —Mrs. C. R. Pogue
Moist Old Fashioned Orange Cake Recipe
6 ounces granulated sugar
1/2 pound flour (2 cups bread flour)
1 teaspoon baking powder
1/2 teacup milk
1/2 cup butter
Put the eggs and sugar into a large bowl and beat for 10 minutes. Add the rind of the orange grated. Sift in the flour and baking powder. Pour in the milk and mix all together.
Butter a cake tin and bake in a moderate (350°F) oven for 1/2 hour. Use the juice of the orange for the icing.
Orange Cream Cake
Refreshing Orange Cream Cake c.1920s
(Source: Adapted by Don Bell)
2 cups sifted flour
3 teaspoons baking powder
1/2 cup butter or shortening
1 cup sugar
2 egg yolks, well beaten
3/4 cup milk
1 teaspoon vanilla
2 egg whites, stiffly beaten
Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.
Add egg yolks then flour alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla fold in egg whites. (All measurements level.)
Bake in two greased 9-inch layer pans in moderate oven (375°F) 30 minutes. Spread Orange Filling between layers and cover with a boiled frosting.
Decorate with candied orange peel or fresh orange sections. Double this old fashioned orange cake recipe to make three 10-inch layers.
5 tablespoons flour
1 cup sugar
Grated rind 1 orange
1/2 cup orange juice
3 tablespoons lemon juice
4 tablespoons water
1 egg, slightly beaten
2 teaspoons butter
Mix ingredients in order given. Cook in double boiler 10 minutes, stirring constantly. Cool before spreading. Makes filling for two layers.
Prize-Winning Light Orange Cake
The following old fashioned orange cake recipe is for a prize-winning orange cake by Mrs. F. Kelcey.
1 cup Sultana or seedless raisins
1/2 cup butter
1 cup fine white sugar
2 cups pastry flour
1/8 teaspoon salt
3/4 teaspoon baking soda
1/2 cup sour milk
1/2 teaspoon vanilla
Put through food chopper: 1 orange (1/2 cupful), 1 banana (1/4 cupful), 1 cup raisins.
Cream well 1/2 cup butter. Blend in 1 cup sugar. Beat well and add 2 eggs. Sift and measure 2 cups pastry flour and sift again with 1/8 teaspoon salt and 3/4 teaspoon baking soda. Add 1/4 flour mixture to butter mixture.
Add the chopped fruit. Then add remainder of dry ingredients alternately with 1/2 cup sour milk. Beat in 1/2 teaspoon vanilla flavoring. Turn into cake pan and bake in a moderate oven (350°F).
When cake begins to draw away from sides of pan, and slight finger pressure in the center of cake leaves no permanent mark, remove from oven.
Turn cake out gently, and cool in a place free from draught. Frost with Mocha Icing Recipe (below).
Mocha Icing Recipe
Enjoy Orange Cake with an Amazing Mocha Walnut Icing
2 tablespoons butter
2 tablespoons icing sugar
2 tablespoons hot strong coffee
1 teaspoon cocoa powder
1 cup icing sugar
1/3 teaspoon vanilla
Chopped walnuts (optional)
Cream very light 2 tablespoons butter. Blend in well 2 tablespoons sifted icing sugar. Gradually add 2 tablespoons of hot strong coffee. Sift together and add gradually 1 teaspoon cocoa powder with 1 cup, or more, icing sugar.
When judged thick enough to spread, add 1/3 teaspoon vanilla flavoring. Beat thoroughly to make fluffy.
Cover cake with icing, and stew the top with finely chopped walnuts or grated chocolate curls. —Mrs. F. Kelcey
Old Fashioned Orange Cake Recipe
Annie Bell Henson (1916-1995)
Get Candy Orange Slices at Bulk Stores and Supermarkets
(Source: ©Don Bell)
Candy Orange Slice Cake
1-1/2 cups butter (3 sticks)
1-1/2 cups sugar
3 cups flour
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
Cream butter and sugar, add eggs one at a time and beat, then add flour, salt, buttermilk, and soda, and continue beating.
Then, add 1 8-ounce package of pitted dates, 1-1/2 cups pecans, 1 cup coconut, 1 pound Orange Slice Candy cut into small pieces (coat the orange slice pieces well with 1/2 cup flour).
Bake slow in greased bunt pan until done (250°F for about 2-1/2 hours).
Glaze while still hot with 1/2 cup orange juice and 2 cups powdered sugar, and pour over cake.
Candied Orange Peel Recipe
Waste not, want not as Grandma would say. Since the old fashioned orange cake recipes call for oranges, you can always candy the leftover peel while waiting for your cake to bake.
Make Candied Orange Peel by carefully cutting leftover peel in strips, place in saucepan in cold water, and bring to boil.
Repeat process three times, then measure orange peel and add an equal quantity of white sugar, and hot water to cover, and cook until pulp is translucent.
Remove from syrup roll in sugar place on plates to dry. Makes a super delicious candy treat.