April 6, 2016–I’m resharing this post from last year on the birthday of a man Charlie and I loved. With broken hearts, we said goodbye to Cliff Ward on March 14 of this year. Today would been his 79th birthday. You are in our hearts forever, Cliff. We are thinking of you on this day and every day.
I recently took a trip out to San Francisco, California and just fell in love with the city. I had been one other time, but I was sick and spent a lot of the time in my hotel room. So this go round, I made sure I got out and saw some of the city.
The scenery alone is just incredible. The city, the bay, the streets, the parks, the bridges…my gosh, I needed a week out there to take it all in. And then the food–from the incredible sour dough bread, to the fresh seafood at the Wharf, to the whole Chinatown experience. I needed another week AND I needed to go in underweight just to be able to enjoy it all.
While I was there, I couldn’t help but think of a man who is like another father to me. My dear friend Cliff Ward was born in San Francisco and his wife Clara (who I often mention here) told me that as a young boy, Cliff would ride his bike all over that city. So while traveling up and down those magnificent hills on the cable car, I was thinking of a sweet little fella with a kind heart covering the town on two wheels and no doubt doing what he still does today–never meeting a stranger and making friends all along the way.
Cliff’s birthday was last week and I wanted to make him something special. So I got online to see if there was a recipe for a ‘San Francisco Cake’. No luck, but I did find a recipe for a ‘Golden Gate Cake’, one of San Francisco’s best known landmarks! I don’t know anything about the origin of the recipe (I found it at cooks.com), but no matter where it came from, it is a winner!! If you love orange, you’re gonna love this! I even added some orange glaze once the cake cooled and that sent me straight on up to citrus heaven. And most importantly, Cliff loved it too! Every cook agrees–that’s the kind of compliment you want. Serve with some ice cream for dessert or it would even make a good coffee cake for breakfast or brunch.
So whether you’ve made it to the city by the bay and traveled over the Golden Gate Bridge or not, the kitchen always gives you a free ticket to explore! Hope you enjoy this!
- 1/4 cup shortening
- 3/4 cup sugar
- 2 eggs, separated
- 4 1/2 tablespoons Smucker's Sweet Orange Marmalade
- 1 tablespoon grated orange rind
- 2 tablespoons chopped orange peel
- 1/2 cup chopped walnuts
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup water
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/8 teaspoon orange extract
- Cream sugar and shortening together in a large bowl.
- Add egg yolks, orange marmalade, grated rind, chopped peel and walnuts.
- Sift flour, salt and baking powder together in a small bowl.
- Add flour mixture gradually to egg & orange bowl, followed by a portion of the water and mix together until all flour & water is incorporated.
- Beat egg whites until stiff and fold in to batter.
- Pour batter into a well-greased loaf pan and bake at 350 degrees for about 45-50 minutes or until done. Sides should be brown and pulled away from pan. Check at 45 minutes by putting knife into the center. If knife pulls out clean, the cake is done. If it doesn't, bake a couple of minutes more and check again. Do this until done. Do not over bake.
- Immediately remove cake from pan by flipping cake over a plate and allow to cool for a few minutes before glazing.
- For glaze: mix ingredients together in a small bowl to desired consistency and drizzle on top of entire cake. May also drizzle each piece individually prior to serving.
- You may want to check for doneness prior to 45 minutes, depending on your oven and the color of your loaf pan. A darker color pan may cook faster. And make sure your oven rack is on the middle one. I also turn the cake halfway through.