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Orange Grove Cake Recipe

Orange Grove Cake Recipe photo by Taste of Home

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A few years ago, I won Best in Show in the Western Idaho State Fair for this citrusy cake with its luscious filling and creamy frosting. It’s bursting with great orange flavor from top to bottom.—Amanda Bowyer, Caldwell, Idaho

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Orange Grove Cake Recipe

Prep: 55 min. + chilling Bake: 20 min. + cooling

Yield: 16 Servings

55 20 75

Ingredients

1 cup butter, softened
1-3/4 cups sugar
4 eggs
1/3 cup orange juice
2 teaspoons grated orange peel
3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup 2% milk
FILLING:
1/2 cup sugar
1 tablespoon plus 2 teaspoons cornstarch
2/3 cup orange juice
2 tablespoons water
3 egg yolks, beaten
2 tablespoons lemon juice
1 teaspoon grated orange peel
1/8 teaspoon salt
SYRUP:
1/2 cup sugar
1/3 cup water
1/4 cup orange juice
1 teaspoon orange extract
FROSTING:
1 cup butter, softened
4 cups confectioners' sugar
3 tablespoons heavy whipping cream
1 teaspoon grated orange peel
1 teaspoon orange extract
1/4 teaspoon salt

Directions

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. Yield: 16 servings.

Nutritional Facts 1 slice equals 602 calories, 26 g fat (16 g saturated fat), 156 mg cholesterol, 379 mg sodium, 88 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Orange Grove Cake in The Taste of Home Cookbook

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Reviews for Orange Grove Cake

Orange Grove Cake

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(1-10) of 23 reviews

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Reviewed on Jan. 13, 2013 by daisymay32

Lol! I have been reading the reviews.. My husband does say I make a lot of dirty dishes, but I'm the best cook around! :) And I love complicated recipes! I love a challenge!

Reviewed on Mar. 08, 2012 by happylady13

I was very disappointed in this recipe. It was fussy to make and dirtied a lot of dishes and pots and pans. Took most of the day to finally put it together.

Reviewed on Mar. 05, 2012 by UptownGirl8385

The cake was absolutely delicious!! Thank you for sharing, daisymay32!!

And all you naysayers ---- Have a good day!!

Reviewed on Mar. 04, 2012 by baminkc

I made it and hated it threw away the recipe

Reviewed on Mar. 02, 2012 by scrazypat

The cake was really hard to make--lots of ingredients and steps, but soooo delish. I served it for my hubby's B-day and everyone had to have two pieces each. Excellent cake for a special day.

Reviewed on Mar. 15, 2011 by mamabaer__62

I took this cake to a church social where they used the cakes as center pieces. Mine was definitely not the prettiest, but this cake was the only one that was completely gone. People came from every other table for a slice of this cake. It was a big hit. It wasn't the easiest cake I have ever made, but it was probably the best

Reviewed on Feb. 25, 2011 by daisymay32

The filling is like a lemon meringue pie filling, just orange instead. The yolks work a binder in the filling. They need to be tempered which is why you add some of the filling first to temper it and cook them. So that they don't look like scrambled eggs in the filling. Do you not like eggs? I'm happy you liked the cake!!! :)

Reviewed on Feb. 23, 2011 by eatabooger

I loved the "cake" part of this recipe. I actually ate it without all the filling. I did make the filling and got physically sick to my stomach when I was making the egg yolks. The cake looked as though it was an orange filling, not egg yolk. I just couldn't eat it. But the plain cake.........delicious!!

Reviewed on Feb. 11, 2011 by daisymay32

Thank you jen, for your support! :)

Reviewed on Feb. 11, 2011 by jennfindley

My Grandmother made several recipes when I was growing up that I now see in some of Paula Deen's and other famous cookbooks. My Grandmother made these recipes years before any of these were published. So Amanda don't let negative posters bother you. No one person can say they made a recipe that no one else in the world has made or has made a version of, that's where great recipes come from, change a few ingredients and make it your own. Keep up the good work, look forward to reading your blog.

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