Marie's Orange-Walnut Cake
Contributed by Susan

1 teaspoon butter plus 1 to 2 teaspoons flour for pan
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
3 large eggs, separated, at room temperature
Grated zest of 1 large orange
1 cup sour cream, at room temperature
3/4 cup chopped pecans or walnuts

Glaze
1/2 cup Grand Marnier or other orange-flavored liqueur
1/2 cup confectioners' sugar
Juice of 1 large orange, about 1/4 cup

Preheat the oven to 350 degrees.

Lightly butter and flour a 12-cup Bundt or other fluted tube pan, tapping
out the excess flour; set aside.

In a large bowl or on a piece of waxed paper, sift together the flour,
baking powder, baking soda and salt.

Using a mixer set at high speed, beat the 1 cup of butter until creamy,
about 1 minute. Add the sugar and beat until light in color and texture,
about 2 minutes. Add the egg yolks one at a time, beating well after each
addition. Beat in the orange zest.

Reduce the mixer speed to low. Add the flour mixture alternately with the
sour cream, beginning and ending with the flour. Scrape down the sides of
the bowl as needed and beat until the mixture is smooth. Stir in the nuts
and set the batter aside.

In a clean, grease-free bowl, beat the egg whites on high speed just until
stiff peaks form. Do not over-beat or the whites will look lumpy and
watery. Using a rubber spatula, stir about one-fourth of the whites into
the batter to lighten it. Pour the remaining egg whites on top, and fold
in. Scrape the batter into the prepared pan and smooth the top.

Bake until a wooden pick inserted near the center, come out clean, about 50
to 60 minutes. Remove from the oven and cool on a wire rack for 10 minutes.

Meanwhile, combine all of the glaze ingredients, stirring until the sugar
dissolves. Brush the cake with half of the glaze, letting it soak in.
Invert the cake onto a rack, and place the rack over a jelly-roll pan.
Brush the remaining glaze over the cake. Cool completely.

Makes 12 servings.

Cook's note: The cake can be prepared up to 1 week ahead and stored wrapped
tightly in plastic wrap.

>From "Christmas 101" by Rick Rodgers (Broadway Books, $15)

Tested by Susan Selasky for the Free Press Test Kitchen

414 calories (57% from fat), 26 grams fat (13 grams sat. fat), 40 grams
carbohydrate, 7 grams protein, 263 mg sodium, 130 mg cholesterol, 49 mg
calcium, 1 gram fiber.