Friday, December 28, 2012


Orange Cake
makes: 1 loaf (9 inch pan)

- 1/2 cup butter or margarine, softened
- 3/4 cup sugar
- 2 eggs
- 1/2 cup orange juice
- 2 tbsp. water or Cointreau (or other orange liqueur)
- 2 tsp. orange zest
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 1-1/4 cups cake flour
- 1-3/4 tsp. baking powder
- 1/2 tsp. salt

Whipped Cream Frosting:
- 1 cup heavy whipping cream
- 1/2 - 3/4 cup granulated or confectioner's sugar (not Demerara)
- 1 tsp. vanilla or orange extract  
- 1 tbsp. Cointreau (or other orange liqueur)

1. Preheat oven to 350 F/175 C.
2. In a mixing bowl, cream butter and sugar.
3. Add eggs, one at a time, beating well after each addition.
4. Add the orange juice, Cointreau (or other orange liqueur or water), orange zest, and almond and vanilla extracts. Mix well.
5. In another bowl, combine the dry ingredients: flour, baking powder and salt.
6. Add the dry ingredients to creamed mixture. Beat for 2 minutes - resist the temptation to overmix!
7. Pour into a greased and floured 9-inch loaf pan.
8. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
9. Remove to a wire rack to cool completely.

Whipped Cream Frosting: 
1. Whip the cream on a medium-low speed (3 on a hand-held mixer) for 2 minutes or until it thickens slightly.
2. Add half of the sugar and increase the speed to high (4 or 5 on a hand-held mixer) for 2-3 minutes.
3. Add the rest of the sugar, vanilla or orange extract, and Cointreau (if using).
4. Whip on high until the cream is thick and holds soft-firm peaks.

Frost the Cake: 
1. Trim the top of the cake to make a flat surface. Cut the cake in half and brush off crumbs from the sides and the halved surfaces.
2. Spread a layer of the frosting on the bottom half of the cake and place the top half (cut side on the frosting).
3. Spread a thin layer of frosting on all sides and the top. This is the crumb coat that helps keep the crumbs in place and off the rest of the frosting.
4. Finish frosting the cake with the rest of the frosting.
5. Decorate with a dusting of cocoa or fruits or both.

1. This recipe makes a cake with a more pound cake like texture rather than a soft spongy crumb.
2. Next time I bake this, before filling the cake with frosting I will brush the cut surface of each cake half with orange juice or a mixture of orange juice and Cointreau for a more moist cake.

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