The future is not some place we are going but one we are creating. The paths are not to be found but made, and the activity of making them changes both the maker and their destination.
~ John Schaer
In two days I turn 50 years old. It feels monumental. I’m not over the hill, but I’m definitely at the top, and you know what, it’s a beautiful view. At fifty, I’m looking back at all the paths that have led me to this particular place. It’s funny how so much of life can seem like destiny, but then you realize your own feet have carried you to this place. I’m not discounting destiny, but if it is so then it works within our choices much of the time.
My husband and I met at Ft. Bragg, NC. When our three children were in elementary school, we took a trip to Washington, DC. On the way back, we decided to drive to Ft. Bragg and see our old barracks, the place we first met. After driving around the post a good bit, my husband pulled into a gravel parking lot. I asked why we were parking here and he just pointed and said, “There it is.”
The Beginning
How can I explain to you the emotions that came over me? All the sudden I could see how my life pivoted on this small spot, and it hit me like a tidal wave. The three little children in the backseat, our life together, the happiness we shared, it could have not happened! I remember our break up a few months before we married. Our future hinged on this one decision. Yet after making this decision, doesn’t it feel like destiny!
At fifty, I don’t want to just look back. I want to look forward also. There is still so much life to be lived. (At least I hope so!) I’m already planning and working for where I want to be at 60 and 70. I love this view from fifty. It’s not bad at all.
Now on to our little cake. This beauty is my new favorite. It is the utmost in simplicity and delicate in flavor. I see this jewel making many appearances in my future.
*This recipe is adapted from my favorite Italian Cookbook, The Silver Spoon.
Ingredients
½ cups butter
2 eggs
½ cup superfine sugar
1 cup confectioners’ sugar
1 cup all purpose flour
¼ tsp baking powder
¼ tsp salt
1/3 cup orange juice
Orange Frosting
2 tbsp orange juice
1 cup confectioners’ sugar
Instructions
Preheat oven to 350º.
Line an 8” cake pan with parchment paper and grease pan and paper with butter.
Melt the butter in the microwave. Whisk the eggs, superfine sugar, 1 cup confectioners’ sugar in a large bowl until light and fluffy.
Stir in the melted butter.
Sift the flour, baking powder and salt into the mixture, mix well and stir in 1/3 cup of the orange juice.
Pour the mixture into the cake pan and bake for 30 to 35 minutes.
Combine 2 tablespoons of orange juice and remaining cup of confectioners’ sugar.
Remove from the oven and let cool in the pan.
After cake is cool, gently remove it from the pan and coat with frosting. Let sit until frosting has settled.
¡Que aproveche!
Torta Alla Glassa D’arncia (Cake with Orange Frosting)
Ingredients
- ½ cups butter
- 2 eggs
- ½ cup superfine sugar
- 1 cup confectioners’ sugar
- 1 cup all purpose flour
- ¼ tsp baking powder
- 1/3 cup of orange juice
- Orange Frosting
- 2 tbsp orange juice
- 1 cup confectioners’ sugar
Instructions
- Preheat oven to 350º.
- Line an 8” cake pan with parchment paper and grease pan and paper with butter.
- Melt the butter in the microwave. Whisk the eggs, superfine sugar, 1 cup confectioners’ sugar in a large bowl until light and fluffy.
- Stir in the melted butter.
- Sift the flour, baking powder and salt into the mixture, mix well and stir in 1/3 cup of the orange juice.
- Pour the mixture into the cake pan and bake for 30 to 35 minutes.
- Combine 2 tablespoons of orange juice and remaining cup of confectioners’ sugar.
- Remove from the oven and let cool in the pan. After cake is cool, gently remove it from the pan and coat with frosting. Let sit until frosting has settled.
I love food! I read cookbooks like they were novels. I get giddy in a farmer’s market. I find a chicken in a pot surrounded by carrots, onion, and celery a thing of beauty. My favorite sound is Mmmmmmmm!
Buon Compleanno! What a beautiful story and your cake looks delicious!
Grazie, Carrie!
Happy 50th Birthday, Tammy! What a beautiful post. I’d love to try this cake! It’s right up my alley. By the way, my daughter’s boyfriend just got assigned to Ft. Bragg.
Thank you!!! My son and daughter in law will be stationed there in the Spring. It’s a small world!
Beautiful story. And a beautiful cake.
Thank you so much!
this cake is so easy and so delicious…my absolute favorite! I make only one change, in that I add zest to both the cake and the icing for an extra orange punch! it’s even good for breakfast! 🙂
Simple really is best sometimes. Adding the zest is a wonderful idea.
Thank you for sharing your beautiful story. The cake is perfect it’s like a piece of Italy at home. Thank you
Thank you for your sweet comment. I’m glad you enjoyed the cake. In fact, it has been awhile since I’ve made this and I’m going to take of that this weekend!