Arin Orange Cake

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In the snowbound hearths of Areeott, where firelight flickers against frost-laced windows, this Winter Citrus Butter Cake is a cherished comfort. Dense with rich cream and golden Arin butter, it carries the brightness of winter oranges—zest folded into its heart, the juice steeped in a warm, syrupy glaze poured over while still steaming from the oven. The result is a cake as tender as snowfall, with a tang that chases away the cold. Simple, rustic, and steeped in old Arin tradition, it is a staple of the Emberfeast season and a favorite offering at the hearth.

Instructions:

  1. Preheat the oven to 350°F (175°C).   2. In a medium bowl, whisk together the flour, baking powder, baking soda, and sugar. Set aside.   3. In a separate large bowl, combine the softened butter, beaten egg, milk, and vanilla extract.   4. Zest all three oranges using a microplane and add the zest to the wet ingredients. Mix well.   5. Gradually add the dry ingredients into the wet mixture, stirring until a thick dough-like batter forms.   6. Generously grease a bundt pan using the clumps of ice-cold butter, coating it thoroughly. Lightly dust the inside of the pan with flour.   7. Spoon the batter into the prepared bundt pan and spread evenly.   8. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.   9. While the cake bakes, prepare the glaze: combine orange juice, granulated sugar, powdered sugar, honey, and vanilla extract in a bowl. Mix until smooth.   10. Once the cake is done, allow it to cool slightly in the pan for 10 minutes.   11. Invert the cake onto a serving plate and slowly pour the glaze over the warm cake, allowing it to soak in.   12. Let the cake cool completely before slicing and serving.