Publisher Photo
Publisher Photo
When I take a bite of this cake, it brings back marvelous memories from my childhood. Each luscious, moist piece of this dessert is bursting with orange flavor.—Deborah Forrest, Ocean Springs, Mississippi
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling

Ingredients

  • 2 medium oranges
  • 1 cup butter, softened
  • 1-3/4 cups sugar, divided
  • 3 eggs, separated
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1 medium lemon

Directions

Grease and lightly flour a 10-in. fluted tube pan; set aside.
Finely grate the peel from the oranges; set aside. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in reserved orange peel. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
In another large bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, squeeze juice from the oranges and lemon. In a small saucepan, combine the juices with the remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until mixture is reduced by half. Remove from the heat.
Cool cake for 10 minutes before inverting onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Brush warm cake with glaze. Yield: 12 servings.
Originally published as Orange-Glazed Cake in Taste of Home Christmas Annual Annual 2011, p151

Nutritional Facts

1 slice: 376 calories, 20g fat (12g saturated fat), 106mg cholesterol, 381mg sodium, 46g carbohydrate (31g sugars, 1g fiber), 4g protein.

  • 2 medium oranges
  • 1 cup butter, softened
  • 1-3/4 cups sugar, divided
  • 3 eggs, separated
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1 medium lemon
  1. Grease and lightly flour a 10-in. fluted tube pan; set aside.
  2. Finely grate the peel from the oranges; set aside. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in reserved orange peel. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
  3. In another large bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
  4. Meanwhile, squeeze juice from the oranges and lemon. In a small saucepan, combine the juices with the remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until mixture is reduced by half. Remove from the heat.
  5. Cool cake for 10 minutes before inverting onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Brush warm cake with glaze. Yield: 12 servings.
Originally published as Orange-Glazed Cake in Taste of Home Christmas Annual Annual 2011, p151

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