Orange Cake

Submitted by Sharon123

"Yum! This cake is bursting with the sweet taste of orange!"

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 10

ingredients

• 118.32 ml sweet butter, softened
• 177.44 ml granulated sugar
• 2 eggs, separated
• 2 oranges, zest of
• 354.88 ml all-purpose flour
• 7.39 ml baking powder
• 1.23 ml baking soda
• 1.23 ml salt
• 118.29 ml fresh orange juice

• Orange Glaze

• 59.14 ml fresh orange juice
• 59.14 ml granulated sugar

directions

1. Preheat oven to 350*.
2. Grease a 10-inch bundt pan.
3. Cream the butter and gradually add the sugar, beating until light.
4. Beat in egg yolks, one at a time, and the orange zest.
5. Add dry ingredients alternately with the orange juice to the batter.
6. Beat the egg whites until stiff and fold them into the batter.
7. Pour batter into the prepared bundt pan.
8. Bake for 30 to 35 minutes, or until sides of cake shrink away from edges of pan and a cake tester inserted in the center comes out clean.
9. Cool for 10 minutes in pan, unmold onto a rack, and drizzle with Orange Glaze while warm.
10. Cool before serving.
11. Orange Glaze: Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.

Reviews

[lbandbuggy]

Everyone LOVED this cake. Made as directed, used a bundt pan, but it didn't rise very much. But the cake was so good it really didn't matter. For the icing, I used the suggestion from the review from cfletcher - 4 oz cream cheese, 1-1/2 cups of icing sugar, 3 T oj, and 1 T of butter, and I also added some leftover orange zest - and it was outstanding! I will make that icing recipe with this cake from now on - and I will make it together often!

 

[Kittencalrecipezazz]

anyone who loves orange will love this cake, I baked mine in an 11 x 9-inch pan and that worked just right, I may reduce the zest to only one orange next time, served with whipped cream for a wonderful treat, thanks for sharing Sharon!

 

[p.g.cher]

The cake was not overly dense; it was light yet still incredibly soft and tender. I pureed some orange flesh, pushed it through a sieve (to make enough juice for the cake batter and glaze) and stirred the reserved pulp into the batter. I also doubled the orange zest. Thanks very much for sharing this recipe! It is worth the extra effort.

 

[gypsygal]

"If you love orange", this the perfect cake!" Great flavor and super texture. Made in a bundt pan for a family "do". Eventhough, I had prepared the bundt pan before I filled it, the cake cracked when I removed it from the pan. With no time to make another cake, I used recipe #108760 as a soft orange icing recipe. (added a little more oj and a teas. grated orange rind) and covered the damage. There were no leftovers. This recipe is a keeper and I can't wait to make it again "with" your glaze. I'll be more careful when I remove the cake from the pan in the future. Thank you, thank you.

 

[cfletcher]

Terrific cake! Just what I needed to satisfy the DH's sweet tooth! Since I didn't have any oranges, I used orange juice and substituted orange flavour for the zest. Worked fine! I used the bundt pan and the cake rose very nicely. I wanted to use up 1/2 container of my cream cheese so I used that with about 1-1/2 cups of icing sugar, a few tblsps. of orange juice and a tblsp. of butter for the icing. Wow....what a mouth watering combination...I even had a few mandarin orange segments left over from a salad so I topped the cake with those...very pretty ! I wil definitely make this again but this time for guests!