While unsuccessfully searching for the Hough Bakery Orange Bread recipe, I found the below "daffodil cake"
recipe in an article about Hough Bakery here: Hough Bakery Easter Traditions.
The article does not actually say that the recipe actually came from Robert Pile or Hough Bakery, but it
is a historical society site and the article is about Hough Bakery.
Daffodil Cake Recipe
1 cup cake flour
1 1/2 cups plus 2 Tablespoons granulated sugar
1 1/4 cup egg whites (10 large eggs at room temperature)
1/4 teaspoon salt
1 1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
4 large egg yolks, at room temperature
1 teaspoon finely grated orange & lemon zest plus more for garnish
2 Tablespoons orange juice
1 1/2 cups confectioners’ sugar, sifted
1 Tablespoons orange juice
2 Tablespoons crushed pineapple
1 Tablespoon butter, melted
Preheat oven to 375 F. Sift flour with 1/2 cup sugar. In large bowl, with mixer
at high speed, beat egg whites with salt, cream of tartar and vanilla until soft
peaks form. With mixer at same speed, beat in 1 cup sugar, sprinkling ¼ cup at
a time over egg whites. Beat until sugar is just blended. With rubber spatula,
gently fold in flour by fourths until fully incorporated.
In another bowl, with mixer at high speed, beat egg yolks with orange & lemon zest,
juice and remaining 2 Tablespoons sugar until thickened and pale in color. Fold in
one-third of white batter.
In ungreased 4” deep 10” tube pan, alternate yellow and white batters to give a
marbleized effect ending with white batter on top. Bake 35 to 40 minutes or until
straw inserted in center comes out clean.
To cool cake, invert tube pan and let hang until completely cooled. Do this by
resting pan on center tube or by placing tube over funnel or neck of bottle. Cake
will shrink if warm when removed from pan. To remove cooled cake, use thin bladed
knife or spatula to loosen cake all around side and tube. Invert cake onto wire rack
and lift off pan.
In small bowl, mix confectioners’ sugar, orange juice, pineapple and melted butter
until smooth. Brush all over cooled cake and let sit until partially set. Garnish
cake with orange zest, either finely grated or in thin strips. Makes 12 slices.