This recipe was given to me by my former boss and pastry mentor, Joe, when I worked in my first restaurant kitchen. Though other recipes typically use oil, he uses butter, which makes the fantastic flavor.
You can play around with the types of additions you throw in your cake. I like walnuts and golden raisins, but you can use pecans, dried pineapple, crushed pineapple (drained), coconut flakes… or you can leave them all out, and enjoy the citrus notes.
True, the ingredient list is a little long. I suppose, if you twist my arm, I can tell you to leave out the… oh, who am I kidding. Better not to leave out anything. Just take the hour or so it takes to make this cake as is. It’s so good!
Cream Cheese Frosting: 1 lb cream cheese, room temperature 1 stick (4 oz) unsalted butter, room temperature 3 cups (12 oz) powdered sugar 2 teaspoons vanilla extract
More in source!
