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Let the cake cool in the pan for 10 minutes.

While the cake cools, in a small saucepan over low, combine the orange juice and powdered sugar in a small saucepan and simmer until the sugar is dissolved.

Invert the cake onto a plate.

With a skewer or small knife, poke deep holes in the surface of the cake. Pour half of the orange glaze over the cake, letting it seep into the holes. Let the cake cool for another 20 minutes. Pour the remaining glaze over the cake and allow to set for 10 minutes.

Nutrition information per serving (values are rounded to the nearest whole number): 460 calories; 199 calories from fat; 22 g fat (14 g saturated; 1 g trans fats); 127 mg cholesterol; 63 g carbohydrate; 7 g protein; 3 g fiber; 141 mg sodium.

(Recipe from Bill Yosses and Melissa Clark’s “The Perfect Finish,” Norton 2010)