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Orange Cake

Orange-Cake

Prep Time: 20 Minutes

Total Time: 1 Hour 20 Minutes

Yield: 12-16 slices

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Orange-Cake

Ingredients

  • 1 C. butter (2 sticks)
  • 2 C. granulated sugar
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 2 Tbsp. orange rind
  • 5 lg. eggs
  • 2 Tbsp. Clabber Girl® Baking Powder
  • 1/8 tsp. salt
  • 3 C. all-purpose flour
  • 3/4 C. milk
  • Glaze:
  • 1/2 C. butter (1 stick)
  • 2/3 C. granulated sugar
  • 1/3 C. orange juice

Directions

  1. Preheat oven to 350°F. Prepare a bundt or angel food cake pan, sprayed with a non-stick spray like Baker’s Joy®.
  2. Cake: Cream butter and sugar until fluffy. Add vanilla and orange rind. Add eggs one at a time, beating well after each addition. Sift baking powder, salt and flour together. Add to creamed mixture, a little at a time, alternating with the milk, beating well. Spoon into prepared baking pan. Bake for 1 hour. Cool pan on wire rack for 2 minutes. Add glaze.
  3. Glaze: In a small bowl, mix butter, sugar, and orange juice. Pour ingredients into a medium-sized pan. Heat ingredients until sugar is dissolved. Pour evenly over the cake while it is still in the pan and the cake is still hot. Allow cake to cool thoroughly in the pan before removing.
  4. Yield: 12-16 slices.
  5. Recipe featured in Brickyard to Backyard Cookbook, submitted by Cathy Sumansky.

Orange Cake

Orange-Cake

Prep Time: 20 Minutes

Total Time: 1 Hour 20 Minutes

Yield: 12-16 slices

Ingredients

  • 1 C. butter (2 sticks)
  • 2 C. granulated sugar
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 2 Tbsp. orange rind
  • 5 lg. eggs
  • 2 Tbsp. Clabber Girl® Baking Powder
  • 1/8 tsp. salt
  • 3 C. all-purpose flour
  • 3/4 C. milk
  • Glaze:
  • 1/2 C. butter (1 stick)
  • 2/3 C. granulated sugar
  • 1/3 C. orange juice

Directions

  1. Preheat oven to 350°F. Prepare a bundt or angel food cake pan, sprayed with a non-stick spray like Baker’s Joy®.
  2. Cake: Cream butter and sugar until fluffy. Add vanilla and orange rind. Add eggs one at a time, beating well after each addition. Sift baking powder, salt and flour together. Add to creamed mixture, a little at a time, alternating with the milk, beating well. Spoon into prepared baking pan. Bake for 1 hour. Cool pan on wire rack for 2 minutes. Add glaze.
  3. Glaze: In a small bowl, mix butter, sugar, and orange juice. Pour ingredients into a medium-sized pan. Heat ingredients until sugar is dissolved. Pour evenly over the cake while it is still in the pan and the cake is still hot. Allow cake to cool thoroughly in the pan before removing.
  4. Yield: 12-16 slices.
  5. Recipe featured in Brickyard to Backyard Cookbook, submitted by Cathy Sumansky.

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