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- 1 cup butter, softened
- 1-3/4 cups sugar
- 4 large Nellie’s Free Range Eggs
- 1/3 cup orange juice
- 2 teaspoons grated orange zest
- 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 large egg yolks, beaten
- 2 tablespoons lemon juice
- 1 teaspoon grated orange zest
- 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 zest
- 1 teaspoon orange extract
- 1/4 teaspoon salt
- 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 zest. 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 in 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 zest 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.
Reviews forOrange Grove Cake
My Review
Average Rating
"Lol! I have been reading the reviews.. My husband does say I make a lot of dirty dishes, but I'm the best cook around! :) And I love complicated recipes! I love a challenge!"
"I was very disappointed in this recipe. It was fussy to make and dirtied a lot of dishes and pots and pans. Took most of the day to finally put it together."
"The cake was absolutely delicious!! Thank you for sharing, daisymay32!!
And all you naysayers ---- Have a good day!!""I made it and hated it threw away the recipe"
"I took this cake to a church social where they used the cakes as center pieces. Mine was definitely not the prettiest, but this cake was the only one that was completely gone. People came from every other table for a slice of this cake. It was a big hit. It wasn't the easiest cake I have ever made, but it was probably the best"
"The filling is like a lemon meringue pie filling, just orange instead. The yolks work a binder in the filling. They need to be tempered which is why you add some of the filling first to temper it and cook them. So that they don't look like scrambled eggs in the filling. Do you not like eggs? I'm happy you liked the cake!!! :)"
"I loved the "cake" part of this recipe. I actually ate it without all the filling. I did make the filling and got physically sick to my stomach when I was making the egg yolks. The cake looked as though it was an orange filling, not egg yolk. I just couldn't eat it. But the plain cake.........delicious!!"
"Thank you jen, for your support! :)"
