1Preheat oven to 300 Degrees F. Have patience, this is going to take a while to create perfection, it will be worth all of your efforts. This is the 30 cup bundt pan that I used. In case you are wondering The pan was ordered from Fantes.com.
The place to order the pan is www.fantes.com, it is a huge store located in Phidelphia all FOOD/COOKING RELATED ITEMS. Click on Bundt pans, then go near the bottom, and you will find the 30 cup capacity one. All the pans list the capacity, but the one near the bottom is the one I used for this recipe. Good Luck, shipment is very fast. I ordered on Monday, & had my pan by Thursday.
2In your large mixing bowl, add the softened butter, and beat till it comes together & is very creamy.
3Measure out sugar into a medium size bowl, then add the orange gelatin and stir TO blend.
4Gradually add sugar mixture to softened butter, and continue to beat till nice and creamy, and no granules remain, about 12 minutes.
5Add yolks one at a time, beating well after each addition.
6Measure out flour into a sifter and sift into another bowl at least 2 times. This will lighten the cake batter.
7Gradually begin to add flour to the creamed mixture, but alternate with the whipping cream. I showed 1 unit in the pix but I used 2 cups.
8Add orange zest.
9Add orange extract and continue beating to blend.
10Combine chopped pecans with unsweetened coconut and add to cake batter. Beat till blended.
11At this point I had to switch to a much larger bowls and you may need to also. I finished the cake by hand using a spatula, or you can use a large spoon.
12After switching to a larger bowl, add the drained raisins, and then blend together in the mixing bowl.
13Now with a clean beater, beat the egg whites till they form stiff peaks, if it is a rainy day the peaks will not get too stiff.
14Add beaten egg whites to bowl, and gently FOLD egg whites into cake batter,by going from top to bottom all the while slowly turning the bowl. THE PURPOSE OF THE BEATEN EGG WHITE IS TO INCORPORATE AIR INTO THE CAKE BATTER TO MAKE IT LIGHTER.
15Spray cake pan with Bakers Joy or use soften butter & dust with flour, shake out any excess flour. Make sure all the sides, bottom and the tube are coated.
16Pour Cake batter evenly into cake pan and smooth out top of cake with a spatula or back of a spoon.
17Place cake in preheated 300 degree F. oven, and bake for 2 hours and 5 minutes, or till tooth pick or dry strand of spaghetti inserted into middle of cake comes out clean. DO NOT OPEN OVEN DOOR DURING THE FIRST HOUR OR SO OF BAKING.
IF USING 2 BUNDT PANS CHECK AFTER THE FIRST HOUR AND 15 MINUTES.
18When cake is done, remove from oven & allow to sit at least 15 minutes, till cake pulls away from the walls of the cake pan.
19Place a large platter over top of cake pan and invert onto platter.
20LET CAKE COOL COMPLETELY BEFORE FROSTING. I left mine out over night and made frosting the next morning.
21TO PREPARE FROSTING: Add butter & powdered sugar to a medium size bowl, & beat till smooth and creamy. Then add orange extract and orange marmalade and beat again till blended. Now add unsweetened coconut, & chopped nuts. If mixture is too stiff, add heavy whipping cream 1 tablespoon at a time, till desired spreading consistency is reached. Now you are ready to frost and garnish your cake if desired.This frosting is the ideal amount if frosting 2 cakes, otherwise save left overs for cupcakes or another day, or divide recipe in half refrigerate or freeze leftovers till needed.
22Slice and serve to guest. Enjoy the compliments.
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