- Cooking Time:
- Preparation Time:
- 2 scrubbed thin-skinned oranges in thin rounds. 2 cups each sugar and
- 2 cups water
- Bring sugar and water to boil in a wide skillet. Add slices, reduce heat and simmer 30 minutes, or until slices are translucent.
- To use, lift slices from syrup, letting excess drip off.
NotesI got this recipe from the cookbook ELIZABETH ALSTON'S BEST BAKING: 80 RECIPES FOR ANGEL FOOD CAKES, CHIFFON CAKES, COFFEE CAKES, POUND CAKES, TEA BREADS, AND THEIR ACCOMPANIMENTS. It makes a great cake and is really a great looking cake. Much easier than I thought it would be the first time and looks like you have really gone all out. Give it a try guys.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Get Back in the Kitchen! Easy Healthy Meals for the Non-Chef by Kathy and Andrew Judson
Holidays = Desserts = Happiness
The NourishFull KitchenSee More
Cordelia's Pound CakeSee More