orange grove cake

Name: Orange Grove Cake
Prep time: 55 min
Cook time: 20 min
Yield: 16
Cuisine: American
Ingredients: 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

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 16 serving(s)

prep time 55 Min

cook time 20 Min

method Bake

Ingredients For orange grove cake

1 c

butter, softened
1 3/4 c

sugar
4

eggs
1/3 c

orange juice
2 tsp

grated orange peel
3 c

cake flour
2 1/2 tsp

baking powder
1/2 tsp

salt
2/3 c

milk
FOR THE FILLING
1/2 c

sugar
1 Tbsp

plus 1 teaspoons cornstarch
2/3 c

orange juice
2 Tbsp

water
3

egg yolks, beaten
2 Tbsp

lemon juice
1 tsp

grated orange peel
1/8 tsp

salt
FOR THE SYRUP
1/2 c

sugar
1/3 c

water
1/4 c

orange juice
1 tsp

orange extract
FOR THE FROSTING
1 c

butter, softened
4 c

powdered sugar
3 Tbsp

heavy whipping cream
1 tsp

grated orange peel
1 tsp

orange extract
1/4 tsp

salt

How To Make orange grove cake

1
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.

2
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.
3
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.
4
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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