Buttery Orange Cake Recipes
BUTTERY ORANGE CAKE
Buttery orange cake combines the zingy acid of oranges with the creamy sweetness of cake. Feeling adventurous? Try a [tangelo cake](https://www.womensweeklyfood.com.au/recipes/whole-tangelo-cake-11231|target=\"_blank\").
Categories Dessert
Time 1h20m
Yield Serves 12
Number Of Ingredients 10
Steps:
- Preheat oven to moderately slow. Grease deep 22cm-round cake pan; line base and side with baking paper, bringing paper 5cm above edge of pan.
- Beat butter, rind and sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Fold in combined sifted flours and juice in two batches. Spread mixture into prepared pan.
- Bake cake in moderately slow oven about 1 hour. Stand cake in pan 5 minutes before turning onto wire rack to cool.
- Meanwhile to make icing; sift icing sugar into small heatproof bowl; stir in butter and enough juice to form a firm paste. Place bowl over small saucepan of simmering water, stir until icing is a spreadable consistency; do not overheat. Top cake with glacé icing.
Nutrition Facts : ServingSize Serves 12
ORANGE CAKE
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.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- 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 the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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.
Nutrition Facts : Calories 242 calories, Fat 9g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 254mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTERY ORANGE CAKE
I add the finely grated rind of a small orange to the creaming butter/sugar mixture to give the cake a little more zing. Suitable to freeze.
Provided by Chrissyo
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to moderate (180oC/160oC fan-forced). Grease a deep 22-23cm round cake pan, line the base with baking paper.
- Beat butter and sugar in a small bowl with an electric mixer until light and creamy.
- Add eggs, one at a time, beating until combined between additions. Fold in the sifted flour, then the juice and boiling water.
- Spread the mixture into the prepared pan and bake for about 1 hour or until the cake is cooked when tested with a skewer. Stand the cake for two minutes before tuning onto a wire rack to cool.
- Dust with sifted icing sugar if desired.
Nutrition Facts : Calories 411.1, Fat 27.9, SaturatedFat 16.8, Cholesterol 172.9, Sodium 38.9, Carbohydrate 37.8, Fiber 0.2, Sugar 33.4, Protein 4.1
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