This is a special recipe for my family that my mother would make us for breakfast on cold winter mornings. The cake part of this recipe is moist and dense, a hardy yellow cake that holds up to the cinnamon and orange glaze that is perched on top. I hope you like it as much as we did growing up... —Peter
First, Sift all dry ingredients together in a medium bowl and set aside.
Second, place OJ, Milk, eggs and melted shortening in medium sized bowl and whisk together until smooth.
In the bowl of a stand mixer, using the paddle attachment, place 1/3 dry ingredients into the mixing bowl, using the paddle attachment, slowly add 1/3 of your wet ingredients , mix until incorporated, stopping to scrape down bowl after each addition of the wet ingredients .
Once all ingredients have been added and flour has been absorbed, remember to go slow when adding the wet and only mix until the white of the dry ingredients are gone.
Scrape down bowl one more time and then transfer mixture into a greased 13 by 9 pan
Bake batter for about 45 minutes or until a tooth pick comes out clean from center of cake.
Remove cake from oven to cool.
While cake is cooling, mix together 1/3 cup Sugar, 1/4 cup chopped nuts and 1 Tsp cinnamon. Take the orange juice concentrate and spoon over top of cake or use off set spatula and then sprinkle the sugar mixture over top of cake.
Eat warm if you care to and just savor the great taste and combination of this simple morning breakfast cake.