Orange Glaze Cake
Mom loved to bake—from the time I can remember, every Saturday she was in the kitchen creating another wonderful cake or pie. This tender orange cake bakes up deep golden brown and is a favorite of mine, my friends and my family. To make it even more special, serve slices with ice cream or a drizzle of Curacao. —Patricia Wright, Stratford, New Jersey
Total TimePrep: 25 min. Bake: 45 min. + cooling
- 1 cup butter, softened
- 2 cups sugar
- 2 tablespoons grated orange zest
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 3/4 cup 2% milk
- 3 teaspoons baking powder
- 1/8 teaspoon salt
- 1/3 cup confectioners' sugar
- 1/4 cup butter, melted
- 1/4 cup orange juice
- Chopped candied orange peel, additional powdered sugar
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled).
- Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes.
- Poke holes in warm cake using a fork or wooden skewer. Mix confectioners' sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners' sugar.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Nutrition Facts1 slice: 474 calories, 22g fat (13g saturated fat), 145mg cholesterol, 341mg sodium, 63g carbohydrate (38g sugars, 1g fiber), 7g protein.
Originally published as Orange Glaze Cake in Taste of Home Christmas Annual 2019