I must have missed the recipe, which sounds delicious. Could it be shared here again, please?!

Roxanna, this is the recipe I had saved from her earlier post where it sounded good enough I've wanted to try it....Living Sweet Moments Glazed Orange Bundt Cake (live link)

Gardengal, Thank You! That's what I was hoping you might tell me, will make my week just a little bit easier! Have a nice holiday......and thanks again.

oh my gosh that sounds delicious!

morz8 -- thank you! I will definitely try this -- yum!

I was relieved when I saw the toggle to change to metric. Then I started reading. 2.72 kg of butter!!! 😂

OK. What does a 'stick' of butter really weigh?

" What does a 'stick' of butter really weigh? "

Normally, when sold as a pound with 4 sticks, so each is 1/4 pound or 1/2 cup.

Haha, somebody was off by a decimal point - I think they mean .272 kg, right? Us metric-challenged americans , someday we'll get it figured out :)

Thanks GG. Our butter is sold in blocks, rather than sticks. They used to be 8oz. Now they're 250gr. Pretty much the same thing. I can deal with pounds because I grew up pre decimalisation and the scales weigh both.

But cups will always defeat me. I just can't get my head around using a volume measure to portion out everything whether wet, dry, greasy, sticky, powdery or chunky. Also I don't get something like 'a cup of chopped carrots'. Don't you have to start chopping before you know how many carrots you need and just keep going until your measure is full? So how do you know if you'll have enough carrots before you start? Using weight rather than volume you can establish that before you start chopping. Also, how big do you chop? The smaller the pieces the more will fit in your cup. And putting butter in a cup sounds messy.

We used to use Fahrenheit oven temps but I've long since forgotten them and the oven is only marked in Celsius. All in all I'm just too lazy to sit down converting before I cook. But the cake does sound very tasty. Maybe I can find a similar metric recipe that I can try.

I do sometimes make this sticky orange cake. It is a sponge rather than a pound cake style. I have one in the freezer right now for an emergency Christmas dessert. https://www.bbcgoodfood.com/recipes/sticky-citrus-sponge-cake 

"And putting butter in a cup sounds messy."

We don't put butter in a cup -- the measurements are marked on the paper wrapping each stick, typically 1 Tbls markings, and there are 8 Tbls in 1 stick = 1/2 cup.

I don't think physical measuring of things is any more difficult in the English system than the metric, but calculations can be more difficult if you need to do conversions -- I'd prefer metric for that simple reason, but it's not what we use here.

This recipe does sound delicious and pretty easy -- thanks for posting the link.

Right. I didn't know the butter packs were marked up. That sounds easier.

I'm not sure what you mean by "the English system". We use metric measurements and before that we used imperial ie pounds and ounces, pints, etc. Baking has always been done by weight for solids and volume for liquids. We've never used cups. At least not since recipes began being published in the last couple of hundred years. So cups are uniquely the American system, not the English system.

Btw another peculiarity of the conversion in GG's recipe is that the orange juice comes out as a weight in grams rather than a volume in ml.

I don't have any oranges on hand, but yesterday, someone gave me about 5 dozen lemons. I wonder how it would work with lemons. I may try it.

Ha, back in the old days cups were actually tea cups and table spoons were actually table wear. They would tell you to use butter in a lump the size of a hen's egg. We have it easy these days.

In liquid measure a ml is fairly going to be about a gram. It is equal in water. In spite of our being told to measure carefully in reality it isnt that critical but it helps to be an experienced cook I think.

patriciae

I printed the recipe to try in a few days or so.

I've been cooking and baking most of my life (now in mid 70's) and I have never used weight to measure anything. Most US based recipes never refer to weight, only volumes. The only time I have encountered any US recipe specifying weights is a few bread recipes.

Although I have nothing to compare to, I can't see that volume alone makes much of a difference. The recipes all seem to turn out the way they should.

“I wonder how it would work with lemons.”

You can sub with lemons but I’m thinking the zest from 4 lemons for the cake could be a bit much. Depending on their size, that could be 4-5 tablespoons of lemon zest from medium lemons, although I see the cake calls for 2 cups of sugar. The amount of lemon juice for the syrup and glaze might need less. Just start with less and taste to see.

You might check this recipe to see if it‘s any help with how much lemon zest/juice. Tastes can differ quite a bit when it comes to tartness.

https://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe-1947092

Six of one or a half a dozen on the other. Innother words weight or measure maked no difference.

“Also I don't get something like 'a cup of chopped carrots'.”

I just eyeball it depending on what I'm making. What always makes me grin is seeing something like, ”2 cups carrots, chopped.” Recipe editors need to pay attention to comma placement.🙄

I was just looking at the glazed orange cake recipe again. It’s a personal preference, but I’d want to add a bit of salt if using unsalted butter. I tend to create angst for the baking police since I often use salted butter when baking. Again, just a taste preference, and no complaints after many years.

gardengal, I wanted you to know the cake was a big hit. Everyone enjoyed it and I did give you credit for the recipe 😊 It went together pretty quickly, even with the zesting of the oranges where I managed to zest the tip of my little finger.

My only small problem was cooled completely and the syrup having been added, I had a little trouble getting it to release from my pan. I carefully ran a small narrow silicone spatula down the sides, then it did come out with no damage. I was almost wondering if my springforms were too large for that amount of batter and could have been a better choice than my bundt pan. But in the end, excellent and it complimented the pork that was our main dish beautifully. Thank you so much for sharing your family dessert!

I'm so glad you enjoyed it and it turned out well! I haven't made it myself for ages but this thread has me wanting a taste again. I am baked/cooked out at the moment so might give it a few weeks, tho. 😄