ORANGE GROVE CAKE

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Orange Grove Cake image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cakes

Number Of Ingredients 30

1 cup(s) butter, softened
1 3/4 cup(s) sugar
4 - eggs
1/3 cup(s) orange juice
2 teaspoon(s) grated orange peel
3 cup(s) cake flour
2 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
2/3 cup(s) milk
FOR THE FILLING
1/2 cup(s) sugar
1 tablespoon(s) plus 1 teaspoons cornstarch
2/3 cup(s) orange juice
2 tablespoon(s) water
3 - egg yolks, beaten
2 tablespoon(s) lemon juice
1 teaspoon(s) grated orange peel
1/8 teaspoon(s) salt
FOR THE SYRUP
1/2 cup(s) sugar
1/3 cup(s) water
1/4 cup(s) orange juice
1 teaspoon(s) orange extract
FOR THE FROSTING
1 cup(s) butter, softened
4 cup(s) powdered sugar
3 tablespoon(s) heavy whipping cream
1 teaspoon(s) grated orange peel
1 teaspoon(s) orange extract
1/4 teaspoon(s) salt

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange peel and salt. Cool to room temperature without stirring. Refrigerate for 1 hour.
  • For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool.
  • For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake.

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