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Orange Grove Cake

 Orange Grove Cake
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
16 ServingsPrep: 55 min. + chilling Bake: 20 min. + cooling

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 McCormick® Pure Orange Extract
  • FROSTING:

2 of 2

Orange Grove Cake (continued)

Ingredients (continued)

  • 1 cup butter, softened
  • 4 cups confectioners' sugar
  • 3 tablespoons heavy whipping cream
  • 1 teaspoon grated orange peel
  • 1 teaspoon McCormick® Pure 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.