1 cup Granulated Sugar
3 Cara Cara Oranges
½ cup plus a few tablespoons Unsalted Butter, softened
1 ½ cup All-purpose Flour
½ cup Polenta
2 cups Powdered Sugar
2 tsp. Baking Powder
Preheat the oven to 350° F. Butter a loaf pan and dust it with powdered sugar. In a small bowl, sift together the flour, polenta, baking powder and a pinch of salt. In a larger mixing bowl (or with a standing mixer), cream the butter, sugar and zest of two Cara Caras together with a hand mixer. Once they’re incorporated, beat in the eggs one by one.
When the eggs, butter and sugar are well-mixed, incorporate the flour mixture slowly with the mixer on a low setting. When the batter has come together, use a silicone spatula to pour it into the pan. Bake for about 35-45 minutes, until the top is golden brown. To check for doneness, insert a sharp knife (or skewer) into the cake: if it’s done, the skewer will come out clean.
While the cake bakes, turn your attention to the glaze. Juice all three Cara Caras into a measuring cup—you’re aiming for about ½ cup of juice. Using a whisk and considerable forearm strength, add the powdered sugar bit by bit. You want each addition of powdered sugar to be fully whisked into the juice before adding the next round. Although 2 cups of sugar to a tiny bit of juice may seem insane at first, you’ll be surprised at how much sugar it takes to get to the slightly viscous, drizzle-able glaze texture we’re after! When the cake is done, let it cool before adding the glaze. You’re welcome to drizzle the glaze over the top of the loaf, or cut it into thick slices and glaze them individually. We opted for the latter for the more favorable cake:glaze ratio.