Mini Chile Relleno Casseroles

Everyone gets his own portion with this fun, vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bake—these are ready in half the time. Heatproof ramekins are a cook’s best friend—we use them all the time to hold ingredients while cooking. You can buy them at most grocery stores. Make it a meal: Enjoy with steamed corn tortillas and salsa on the side.

Make Ahead Tip: Equipment: Eight 6-ounce or four 10-ounce heatproof ramekins
RECIPE INGREDIENTS
2 4-ounce cans  diced green chiles, drained and patted dry
3/4 cup  frozen corn, thawed and patted dry
4   scallions, thinly sliced
1 cup  shredded reduced-fat cheddar cheese
1 1/2 cups  nonfat milk
6   large egg whites
4   large eggs
1/4 teaspoon  salt

DIRECTIONS
Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.


Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins.


Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.

Featherlight Buttermilk Pancakes

Cooking.com Tip: The secret to making these amazing pancakes is the lumpy batter. So whatever you do, do not overmix the batter! To cook the pancakes, use a heavy large griddle. A very low-sided griddle, makes sliding your spatula underneath the pancakes and turning them over easy. The griddle's large surface area allows you to cook a large batch of pancakes each time.

RECIPE INGREDIENTS
2 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
2 cups sour cream
2 large eggs
4 teaspoons vanilla extract
3 tablespoons unsalted butter
Additional unsalted butter
Pure maple syrup, warm

DIRECTIONS
Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).


Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.


Serve pancakes immediately with butter and warm maple syrup.

Frosted Banana Bars

RECIPE INGREDIENTS
For the Banana Bars:
1/2 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (about 1 cup)
For the Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup butter or margarine, softened
2 teaspoons vanilla extract
3 3/4 to 4 cups confectioners' sugar

DIRECTIONS
FOR THE BANANA BARS:
In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas.


Spread into a greased 15-by-10-by-1-inch baking pan. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.


FOR THE FROSTING:
In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.


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Potato Gratin with Parmesan and Caramelized Onions

RECIPE INGREDIENTS
1 1/2 pounds Yukon Gold potatoes
1 teaspoon canola oil
1 teaspoon olive oil
2 medium onions, thinly sliced
1 small garlic clove, minced
1/4 teaspoon minced rosemary
1/4 teaspoon minced sage
1/4 teaspoon minced thyme
vegetable oil cooking spray
1/2 cup freshly grated parmesan cheese (about 2 ounces)
3 large egg whites plus 2 large whole eggs
3/4 cup skim milk
3 tablespoons nonfat dry milk
1/8 teaspoon freshly grated nutmeg

DIRECTIONS
In a steamer basket, steam the potatoes until tender, about 20 minutes. Let the potatoes cool slightly, then peel and cut them into 1/4 inch-thick slices.


Meanwhile, heat the canola and olive oils in a medium skillet. Add the onions and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes. Reduce the heat to moderately low and cook, stirring, until caramelized, about 15 minutes; add 1 to 2 tablespoons of water if the skillet is dry. Stir in the garlic, rosemary, sage and thyme and season with salt and pepper.


Preheat the oven to 350 degrees. Coat a 9-inch deep-dish pie pan with cooking spray. Arrange half of the potato slices in the pie pan, overlapping them slightly, and season with salt and pepper. Top with the onions and half of the Parmesan cheese. Cover with the remaining potato slices.


In a bowl, combine the egg whites, whole eggs, skim milk, dry milk and nutmeg and season with salt and pepper. Pour the custard over the potatoes and sprinkle the remaining Parmesan on top. Bake the gratin for about 45 minutes, or until the custard is set and the top is golden. Let the gratin rest for 10 minutes before serving.

Mashed Potato Timbales

These timbales are a refreshing and elegant change from the usual mashed potatoes. Reduced fat ricotta and sour cream keep them rich and creamy while sparing you too much dinnertime guilt.

RECIPE INGREDIENTS
2 1/2 pounds potatoes, peeled and cubed
1 tablespoon butter or stick margarine
1 tablespoon grated onion
1 carton (8 ounces) reduced-fat ricotta cheese
1 cup (8 ounces) reduced-fat sour cream
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 egg whites
2 tablespoons dry bread crumbs

DIRECTIONS
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside.


In a mixing bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture.


Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops.


Bake, uncovered, at 425 degrees F for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffin cups; invert onto a baking sheet to remove.


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Apple-Cinnamon Bread Pudding

RECIPE INGREDIENTS
1 loaf cinnamon raisin bread (1 pound) sliced
8 eggs
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
4 Granny Smith apples, peeled and thinly sliced
1 cup golden raisins
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
3 tablespoons unsalted butter, cut into small pieces
1 cup heavy cream or maple syrup
DIRECTIONS
The day before serving, generously butter a deep 2 quart baking dish. Line bottom and sides with some of the bread slices - start with bottom and trim slices as needed for the sides to catch pudding as it puffs.


In a mixing bowl, whisk together the eggs, milk, 1/2 cup of the sugar and the vanilla. Pour half of the milk mixture over the bread. Top with the sliced apples and raisins. Put the remaining bread slices on top to cover the apples. Set the dish on a plate or pan to catch any overflow, and then pour the remaining milk mixture on top.


In a small bowl, stir together the other 1/2 cup of sugar, cinnamon and nutmeg. Sprinkle the sugar mixture over the top of the bread. Dot the bread pudding with the butter. Cover and refrigerate 6-8 hours or overnight.


Preheat over to 350 degrees F.


Uncover the dish and place it in the middle of the oven. Bake until the top is browned and a knife inserted into the center comes out clean, 45 minutes to 1 hour.


Serve on individual plates with hot maple syrup or heavy cream that is slightly thickened.

Chocolate Tartlets with Butter-Orange Cookie Crust

Cooking.com Tip: When melting the chocolate, be sure to set the metal mixing bowl firmly on the lip of the saucepan so no steam escapes but without resting the bowl in the water. Do not allow any of the steam to touch the chocolate when removing the bowl as water will make the chocolate seize.

RECIPE INGREDIENTS
For the Crust:
1 3/4 cups all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup powdered sugar
1 tablespoon grated orange peel
1/2 teaspoon salt
For the Filling:
6 ounces bittersweet or semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter
1/2 cup sugar
2 large eggs
2 large egg yolks
2 tablespoons grand marnier
1 teaspoon finely grated orange peel
1/4 teaspoon salt
1 tablespoon all-purpose flour

DIRECTIONS
FOR THE CRUST:
Preheat oven to 350 degrees F. Blend all ingredients in a food processor just until dough forms. Transfer dough to work surface. Gather dough into ball. Cut dough into 8 equal pieces. Press 1 dough piece over bottom and up sides of each of eight 4 3/4 inch tartlet pans with 3/4-inch-high sides and removable bottoms, forming 1/4-inch-thick crusts. Pierce crusts with fork. Refrigerate until firm. Bake until crusts are pale golden, about 18 minutes. Cool in pans on rack.


FOR THE FILLING:
Stir chocolate and butter in large wide metal bowl set over saucepan of simmering water until melted and smooth. Remove from heat. Cool 10 minutes, stirring occasionally.


Using electric stand mixer and whisk attachment, beat sugar, eggs, yolks, Grand Marnier, orange peel and salt in large bowl until very thick ribbon falls when whisk attachment is lifted, about 8 minutes. Sift flour over egg mixture, then fold in. Fold egg mixture into cooled chocolate mixture. Transfer batter to prepared crusts, dividing equally.


DO-AHEAD TIP:
Can be made 1 week ahead. Freeze 1 hour. Cover and keep frozen.


Arrange tartlets on baking sheet. Bake until filling puffs and begins to crack, about 15 minutes for room temperature tartlets and 25 minutes for frozen tartlets. Place tartlets on plates and serve.

Snickerdoodles

These citrus-flavored cookies with their cinnamon sugar coating have appeared under many different names in regional American cookbooks since the last century. In many Midwest cookbooks they are referred to as Snickerdoodles, as in this recipe.

RECIPE INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Large pinch of grated nutmeg
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon finely grated lemon or orange rind
2 teaspoons ground cinnamon, to coat
2 tablespoons sugar, to coat

DIRECTIONS
Preheat the oven to 375 degrees F.

Prepare two baking sheets by brushing with melted butter.


Sift together the flour, baking soda, salt and grated nutmeg. Cream together the butter and sugar and add the egg, egg yolk, vanilla and lemon or orange rind. Beat until light and fluffy. Add the sifted ingredients and mix well. Scrape down the sides, cover the bowl with a piece of plastic wrap and refrigerate for 30 minutes. Mix the cinnamon and sugar together in a small bowl.


Using a teaspoon, scoop up small amounts of the dough and roll them into balls about 1 inch in diameter. Roll the balls in the cinnamon sugar and use enough to fill the prepared baking sheets, spacing about 2 inches apart. Slightly flatten the balls and bake for about 12 minutes, or until the cookies are just starting to brown around the edges and slide easily from the baking sheet. Cool on a wire rack. Repeat with the remaining mixture, preparing the sheets as in step 1.


Chef's Tip: If you are baking more than one sheet of cookies in a non-convection oven, swap them around halfway through, to make sure they cook evenly.

Sour Cream Chocolate Cake with Coconut Frosting

Baking the layers at 300 degrees F keeps the cake exceptionally moist. Serve it at room temperature; the coconut softens when refrigerated.

RECIPE INGREDIENTS
For the Cake:
3/4 cup cocoa powder (I use Hershey's)
1 1/2 cups boiling water
6 oz. (12 tablespoons) unsalted butter, cut into six pieces
3/4 cup sour cream
3 large eggs
1 teaspoon vanilla extract
12 oz. (3 cups) cake flour
3 cups sugar
2 1/4 teaspoon baking soda
1 1/2 teaspoon salt
For the Frosting:
6 large egg yolks
1 cup sugar
1/2 cup coconut milk
1 to 2 teaspoons coconut extract (or to taste)
1 lb. unsalted butter, cut into tablespoons, softened (but not at all melted)
4 cups large shaved coconut (fresh or desiccated), toasted

DIRECTIONS
TO MAKE THE CAKE:
Heat the oven to 300 degrees F. Line the bottoms of two 9-inch cake pans with kitchen parchment and set them aside (there's no need to grease the pans). Put the cocoa powder in the bowl of an electric mixer fitted with the whisk attachment. Pour the boiling water over the cocoa and whisk until smooth. Add the butter and sour cream and blend on low speed until the butter melts. Allow the mixture to cool for a minute if still very hot, and then add the eggs and vanilla and whisk until smooth. Cool for 10 minutes.


Meanwhile, sift together the cake flour, sugar, baking soda, and salt. With the mixer on low speed, add the dry ingredients a little at a time to the butter mixture, scraping down the sides once or twice. Increase the speed to medium and blend for another 3 minutes. Pour the batter into the prepared pans and bake until the center of the cake feels firm and the cake just barely begins to pull away from the sides of the pan, 50 minutes to 1 hour (begin checking after 45 minutes). Remove the cakes from the oven and let cool completely before frosting.


TO MAKE THE FROSTING:
Put the yolks in the bowl of an electric mixer fitted with a whisk attachment. In a small saucepan, combine the sugar and coconut milk. Stir to combine and then bring to a boil. As the mixture heats, begin whipping the eggs on high speed. Boil the coconut milk and sugar until the mixture reaches the soft-ball stage (238 degrees F on a candy thermometer). Remove the mixture from the heat. Stop the mixer and pour a small amount of the syrup into the egg yolks. Quickly beat on high again. Repeat twice more until all the syrup is incorporated. (You can also add the sugar syrup in a steady stream with the mixer on, but be careful not to let it hit the beater or the syrup will be flung to the sides of the bowl where it will harden.) Continue beating until the mixture is cool. Add the coconut extract. With the mixer on medium speed, begin beating in the butter 1 or 2 tablespoons at a time. When the butter is completely incorporated, scrape down the sides of the bowl and beat another 1 minutes.


TO ASSEMBLE:
Use the frosting right away to fill and frost the cooled cake or cover tightly and refrigerate until ready to use. (Bring chilled buttercream to room temperature before using, beating briefly to smooth it, if necessary.) Pat on a generous coating of the shaved toasted coconut over the sides and top and, if you like, between the layers.

Lemon Snow Drops

These stay fresh for up to a week; reroll them in confectioners’ sugar before serving.

RECIPE INGREDIENTS
8 oz. unsalted butter, at room temperature
2/3 cup confectioners' sugar
2 1/2 teaspoons grated lemon zest
2 teaspoons lemon juice
Pinch salt
2 2/3 cups all-purpose flour
For Rolling:
1 cup confectioners' sugar

DIRECTIONS
Heat the oven to 325 degrees F. Beat the butter and sugar together with a wooden spoon or a mixer until creamy. Add the lemon zest, lemon juice, and salt; mix until combined. Add the flour; mix until just blended. Shape the dough into 1-inch balls and set them 1 inch apart on ungreased or parchment-lined baking sheets(or freeze them on a baking sheet, as shown above). Bake until the cookies are light golden and give slightly when pressed, 18 to 20 min. Let the cookies cool slightly on the baking sheet; while still warm, roll them in confectioners' sugar. Transfer to a rack to cool completely.

Amaretto Fudge Cheesecake

A thin slice of this decadent dessert is all you need to satisfy your sweet tooth.

RECIPE INGREDIENTS
For Crust:
One 11-ounce box chocolate wafer cookies
1/2 cup (1 stick) unsalted butter, melted
For Filling:
10 ounces semisweet chocolate, chopped
20 ounces cream cheese
2/3 cup sugar
1 pint sour cream
1/4 cup amaretto
2 drops almond extract
5 large eggs
1/3 cup all-purpose flour

DIRECTIONS
FOR THE CRUST:
Preheat oven to 325 degrees F.

Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in food processor. Mix in butter. Press mixture over bottom and 3/4 of the way up sides of prepared pan.


FOR THE FILLING:
Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from heat. Cool 10 minutes, stirring occasionally.


Using electric stand mixer and paddle attachment, beat cream cheese and sugar in large bowl on medium speed until fluffy, scraping down sides of bowl occasionally. Add next 3 ingredients, beating until blended after each addition. Beat in melted chocolate. Beat in eggs 1 at a time. Mix in flour just until blended. Transfer filling to prepared crust.


Bake cheesecake until edges are firm and center is softly set, about 1 hour and 15 minutes. Transfer pan to rack and cool. Cover and refrigerate until cheesecake is cold, at least 4 hours or overnight.


Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut cheesecake into wedges and serve.

Beer-Battered Onion Rings

In some parts of the country, fried onion rings are as popular a companion to hamburgers as french fries. If you don't have an electric deep-fat fryer, choose a good heavy pan, place it safely on a rear burner and use at least 3 inches (7.5 cm) of oil. To ensure even browning, avoid overcrowding the pan.

RECIPE INGREDIENTS
For the Onions:
3 large yellow onions
2 cups milk, chilled
2 cups ice water
For the Batter:
1 1/3 cups all-purpose flour
1 teaspoon salt
1 tablespoon dry mustard
1/4 teaspoon freshly ground pepper
2 eggs, at room temperature
2 tablespoons vegetable oil
3/4 cup beer, at room temperature
Dash of Tabasco or other hot-pepper sauce
Vegetable oil for deep-frying

DIRECTIONS
FOR THE ONIONS:
Slice the onions crosswise about 1/2 inch thick and then carefully separate the slices into rings. (You should have about 8 cups.) Place the rings in a wide, shallow dish in as few layers as possible.


In a bowl, whisk together the milk and ice water. Pour evenly over the onions. Cover the dish with plastic wrap and refrigerate for at least 2 hours or as long as overnight. Very carefully turn the rings at least once to soak them evenly.


FOR THE BATTER:
In a large bowl, whisk together the flour, salt, dry mustard and pepper; set aside. In a bowl, lightly beat the eggs; whisk in the vegetable oil, and then the beer and Tabasco, mixing well.


Make a well in the center of the flour mixture and pour in the egg mixture all at once. Using a whisk and starting in the center of the bowl and working outward, whisk until the mixture is free of lumps. Cover and let stand for at least 2 hours or as long as overnight.


Line 2 baking sheets with a double layer of paper towels. Using tongs, remove the onion rings from the milk mixture, shaking off the excess liquid, and let drain on one of the prepared sheets. Pat the onion rings dry with more paper towels to remove all excess moisture.


In a deep-fat fryer or large, heavy saucepan over medium-high heat, pour in vegetable oil to a depth of at least 3 inches. Heat until the oil registers 375 degrees on a deep-fat frying thermometer, or until a small cube of bread dropped into the oil browns in about 45 seconds.


Stir the batter. Working in batches and using the tongs, dip the onion rings into the batter, shaking off any excess; quickly but carefully drop them into the hot oil. Fry the onion rings, turning occasionally with the tongs, until a deep golden brown, 4-5 minutes.


TO SERVE:
Transfer the cooked onion rings to the other paper towel-lined baking sheet and let drain briefly. Serve immediately.

Beary Cute Cookies

RECIPE INGREDIENTS
3/4 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
Additional sugar
30 miniature milk chocolate kisses
60 miniature M&M baking bits

DIRECTIONS
In a mixing bowl, cream shortening and sugars. Beat in egg and vanilla; mix well.


Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well (dough will be crumbly).


Set aside about 1/2 cup of dough for ears. Shape remaining dough into 1-in. balls; roll in additional sugar. Place 3 in. apart on ungreased baking sheets. Flatten to about 1/2-in. thickness.


Roll reserved dough into 1/2-in. balls; roll in sugar. Place two smaller balls about 1 in. apart touching each flattened ball (do not flatten smaller balls).


Bake at 375 degrees F for 10-12 minutes or until set and edges are lightly browned. Remove from oven; immediately press one kiss and two baking bits into each cookie for nose and eyes. Cool for 5 minutes before removing from pans to wire racks to cool completely.


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Velvet Cake

In the 1960s, red velvet cake was the rage in the Deep South. Since then, I've made the same cake in other intense hues, including a crimson red velvet heart for Valentine's Day, blue velvet for an Elvis theme party, emerald green velvet for my mother's St. Patrick's Day birthday, and a doll- shaped purple velvet cake covered in amethyst-tinted frosting for my sister's February birthday. Alternatives to the traditional cream cheese frosting include buttercream or powdered sugar frosting.

RECIPE INGREDIENTS
2 1/4 cups cake flour
2 tablespoons unsweetened cocoa
2 teaspoons ground cinnamon
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature, lightly beaten
2 teaspoons pure vanilla extract
2 bottles (1 ounce each) liquid food coloring, or food coloring paste
1 cup buttermilk or sour cream (not fat free), at room temperature
Cream Cheese Frosting (see recipe)
Other necessary recipes:
Cream Cheese Frosting

DIRECTIONS
Position racks so that the cake layers will bake in the middle of an oven and preheat the oven to 350 degrees F.

Grease and line two 9-inch round cake pans. Set aside.


Place the flour, cocoa, cinnamon, baking powder, baking soda, and salt together in a strainer or sifter into a bowl. Repeat the process two more times. Whisk to mix well and set aside.


In the bowl of a strand mixer fitted with a flat beater, or in a bowl with a hand mixer, beat the butter at medium speed until soft and creamy, about 45 seconds. With the mixer still running, slowly add the sugar, then stop the mixer and scrape the mixture that clings to the sides of the bowl into the center. Continue beating at medium speed until the mixture is very light and fluffy, about 5 minutes. Slowly drizzle in the eggs and beat well; stop at least once to scrape the sides of the bowl. Add the vanilla and liquid food coloring if using) and blend well. If using coloring paste, add 1/4 cup water and blend well, then add enough of the paste, a little at a time, to create an intense color.


Using the mixer on low speed or a rubber spatula, fold in about one-third of the flour mixture, then half of the buttermilk or sour cream, scraping the sides of the bowl and folding just until the ingredients are incorporated. In the same manner, fold in half of the remaining flour mixture, then the remaining buttermilk or sour cream, and finally the remaining flour mixture.


Divide the batter evenly between the prepared pans and smooth the surfaces with a rubber spatula. Bake until each cake layer springs back when lightly touched in the center with your fingertip and a wooden skewer inserted into the center of each layer comes out clean, about 25 minutes.


Remove the pans to a wire rack to cool for 5 to 10 minutes, then turn the cake layers out onto the rack to cool completely.


Prepare the Cream Cheese Frosting as directed.

Orange-Soaked Bundt Cake

This amazingly moist and delicious cake is adapted from a favorite family recipe of Bianca Henry, a New York pastry instructor. You'll need a thin skewer to poke holes in the cake. Serve the cake garnished with slices of peeled oranges macerated with a little sugar and rum.

RECIPE INGREDIENTS
For the Cake:
2 1/4 cups all-purpose flour; more for the pan
2 cups sugar
1 1/2  teaspoons baking powder
1/2  teaspoon baking soda
6 oz. (12 tablespoons) unsalted butter, softened; more for the pan
3/4 cup canola or other mild-flavored oil (check for freshness before using)
1 1/2  tablespoons finely minced lemon zest (from about 2 lemons)
1 tablespoon vanilla extract
3/4  cup strained fresh orange juice
5 large eggs
For the Syrup and Glaze:
1/2  cup frozen orange juice concentrate, thawed
1 tablespoon unsalted butter, melted
2 tablespoon dark rum
1 cup confectioners' sugar, divided

DIRECTIONS
Heat the oven to 350 degrees F. Butter and flour a 10-inch tube pan or 12-cup bundt pan.


FOR CAKE: Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment. With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice. Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 min., scraping the sides of the bowl if necessary. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 min.


FOR SYRUP AND GLAZE: While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners’ sugar. When the cake is done, set the pan on a rack to cool for 5 min. With a thin skewer, poke the cake all the way through to the bottom of the pan in about 100 places. Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan. (At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.) Cover the remaining syrup with plastic and store at room temperature.


When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup. Set the cake on a rack over a baking sheet and pour the glaze over the cake. Let stand for at least 10 min. before slicing and serving.