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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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Reviewed on Feb. 10, 2011 by daisymay32

Hello all I am the one who sent TOH this recipe. I did win Best in Show at the Western Idaho State Fair. On my blog I always give credit to the person that I got the recipe from. I sent this recipe into TOH several years ago when, I sent them information about the cake charity I work with. (You can see the link on my blog). I never said it was MY recipe, just a WINNING recipe!!!

http://cakebaker35.wordpress.com/2010/02/17/orange-grove-cake-4/

Thanks...

Amanda

Reviewed on Feb. 10, 2011 by charles coello

A real winner!

Reviewed on Feb. 08, 2011 by kathidahl

I agree on the negative posts. I bet there is not a recipe out there that I do not have somewhere in a book, but I do not page through book after book anymore. I like it when people post success stories. Review the recipe, not the posters...tho I am doing that right now...and then I am going to head for the kitchen and try this one..DH will love it.

Reviewed on Feb. 08, 2011 by petesgirl1

I haven't made this one yet, but you can bet I will be trying it. Just by reading the over the ingredient list, you can see it should be full of flavor! Makes my mouth water!

Reviewed on Feb. 07, 2011 by fayerah

i don't care if a recipe is original or not as long as it is good...if you make a cake most of them have sugar and flour,eggs oil or butter. i don't think many people could make a cake that hasn't been made before. i am just happy to get new recipes. thank you amanda for posting this.

Reviewed on Feb. 07, 2011 by DarleneT

What the devil difference is it where a recipe might have come from at it's origin. Either make it & tell what you think of it or if your only premise is to ridicule the posters, I think we can all pass on that. I love the recipes & all of the constructive comments. I have not made this but it sounds wonderful. Sorry for the lecture~~

Reviewed on Feb. 07, 2011 by tapestrydm

At fairs here in Mn. most recipes do not have to be original. They just have to taste fantastic to win a prize.

Reviewed on Feb. 07, 2011 by Kathi Schmier

Please, who's to say where it came from and who made it first. I do not think there is a recipe out there that has not been made before somewhere by someone. Try it and if you like it say so and if not you can tell us why.

Reviewed on Feb. 07, 2011 by J5brock

Life's too short.... I'm grateful for the recipe! Thank you for sharing and congrats on your win... I plan to make it tonight...

Reviewed on Feb. 07, 2011 by pams2cook

I don't see where she said it was her own...she said she won best of show ?????????I never seen the recipe before and personally am glad she submitted the recipe ! I never heard of Trish Boyle!

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