Top Review by Spoongal
This recipe caught my eye because it sounded so good. May I respectfully ask if it is accurate? First, there is no mention of ornage zest in the ingredients, yet the recipe says to add it. Secondly, that's a lot of eggs. Even cutting it down to 8, the cake was very tough (a function of having too many eggs). Also, it made far too much batter to fit in the average-sized bundt pan. I used a tube pan. The mixing method is a little unusual--generally one adds the flour and liquid alternately in such a cake. After adding the flour, the batter became so thick it was difficult to mix, and then when the liquids were added, it was even more challenging to stir the mixture smooth without overbeating. I generally prefer a fluffier cake--this one was extremely dense and heavy. I'm really sorry to give such a negative review here--but we were rather disappointed with this. I just can't help wondering if there was a misprint or 2 along the way. It had a lovely taste, but I served it to company and while everyone agreed it tasted good, no one finished their slice because it was just too heavy.
- 2 cups butter, softened
- 4 1⁄4 cups sugar
- 4 1⁄2 cups sifted cake flour
- 2 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 9 eggs
- 4 1⁄2 teaspoons vanilla extract
- 2 cups orange juice
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- Grease and flour a bundt pan.
- Cream the butter together with 2-1/4 cups of the sugar.
- Add the flour, baking powder, and salt and mix until combined.
- Add the milk, eggs, vanilla, and orange zest.
- Pour the batter into the Bundt pan.
- Bake for 1 hour and 15 minutes, or until a toothpick comes out clean.
- Poke holes all over the cake with a toothpick and let cool thoroughly.
- Combine the orange juice and the remaining 2 cups of sugar in a small pan.
- Bring to a boil over high heat.
- Paint the sauce onto the cake with a pastry brush.