Publisher Photo
Publisher Photo
A delightful orange frosting is the secret to this cake from Kathleen Gingras of Thorold, Ontario. "It is great with a scoop of ice cream," she suggests.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 1/2 cup butter or margarine, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup orange juice
  • 2 tablespoons water
  • 1-1/2 teaspoons orange peel
  • 1/8 teaspoon almond extract
  • 1-1/4 cups cake flour
  • 1-3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • FROSTING:
  • 1-1/4 cups confectioners' sugar
  • 1 tablespoon butter or margarine, softened
  • 1 to 2 tablespoons orange juice

Directions

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add the orange juice, water, orange peel and almond extract; mix well. In another bowl, combine the flour, baking powder and salt; add to creamed mixture. Beat for 2 minutes. Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Remove to a wire rack to cool completely.
For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake. Yield: 12 servings.
Originally published as Orange Cake in Country Woman November/December 2003, p37

Nutritional Facts

1 piece: 242 calories, 9g fat (6g saturated fat), 58mg cholesterol, 254mg sodium, 37g carbohydrate (25g sugars, 0 fiber), 2g protein.

  • 1/2 cup butter or margarine, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup orange juice
  • 2 tablespoons water
  • 1-1/2 teaspoons orange peel
  • 1/8 teaspoon almond extract
  • 1-1/4 cups cake flour
  • 1-3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • FROSTING:
  • 1-1/4 cups confectioners' sugar
  • 1 tablespoon butter or margarine, softened
  • 1 to 2 tablespoons orange juice
  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add the orange juice, water, orange peel and almond extract; mix well. In another bowl, combine the flour, baking powder and salt; add to creamed mixture. Beat for 2 minutes. Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Remove to a wire rack to cool completely.
  2. For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake. Yield: 12 servings.
Originally published as Orange Cake in Country Woman November/December 2003, p37

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