Orange Walnut Cake

• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/2 pound butter, softened
• 1 1/2 cups sugar
• 3 eggs
• 1 1/4 cups fresh orange juice
• 1 cup finely chopped walnuts
• 2 tablespoons grated orange rind
• 2 tablespoons Cointreau, Triple Sec or Grand Marnier

1. Preheat oven to 350 degrees.
2. Butter and flour a nine-inch springform baking pan.
3. Sift flour, baking powder, baking soda and salt together and set aside.
4. Beat the butter and one-and-a-third cups of the sugar together until light, then beat in the eggs.
5. Add the flour alternately with one cup of the orange juice.
6. Fold in the walnuts and orange rind.
7. Spread batter in prepared pan and bake about 1 hour and 10 minutes, until browned and a cake tester comes out clean.
8. Shortly before the cake is finished baking, simmer the remaining one-fourth cup of orange juice with the remaining sugar and the liqueur until the mixture is reduced to about three tablespoons and is syrupy.
9. As soon as the cake is done, poke it about a dozen times with a skewer, then brush the warm glaze over it.
10. Allow to cool completely before removing from the pan.

flour, baking powder, baking soda, salt, butter, sugar, eggs, orange juice, walnuts, orange rind, triple sec

Taken from cooking.nytimes.com/recipes/1931 (may not work)