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Italian Citrus Ring Cake

Joe P. - Wednesday, January 02, 2019

Italian Citrus Ring Cake

Serve this Italian cake for breakfast, brunch, or afternoon coffee…it’s great as a snack or dessert!


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2 eggs room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup vegetable oil
  • 3/4 cup milk
  • 1/4 cup lemon or orange juice freshly squeezed
  • 1 sachet vanillin paneangeli*
  • Zest of 2 lemons or zest of whole orange
  • icing sugar for dusting cake

How To:

  1. Preheat the oven to 350℉.
  2. Grease and flour (or use non-stick spray) a 10-inch bundt pan.
  3. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  4. In a large mixing bowl (or stand mixer) beat the eggs on high speed for about 3 minutes (eggs will become thick).
  5. Gradually add the sugar and continue beating for another 2-3 minutes.
  6. Reduce speed and add oil, milk and juice.
  7. Add dry ingredients, vanilla extract, and zest and beat only until combined.
  8. Bake in a 350℉ oven for 35 minutes or until cake tester comes out dry.
  9. Cool completely on wire rack.
  10. Dust with confectioners sugar before serving.

Serve this cake with a simple dusting of confectioner’s sugar, fresh fruit, or simple macerated strawberries. You can also drizzle it with a lemon or orange glaze, to really compliment the flavors within.

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