Orange Cake

January 16, 2010

As usual for this time of year,  we’ve got more oranges than we can bribe the kids to juice or force onto our friends. Inspired by this Tangelo Cake recipe from Sunday Hotpants, I thought this would be a great way to use a few.   I think a tangerine version would be tasty too.

I have to say I LOVE this cake.  It was a huge hit for a family birthday celebration.  I’ll definitely be making it again.  Probably tomorrow.  And again during the week.  And maybe next weekend?  It’s just that good!  Even my daughter, an avowed coconut-hater,  didn’t realize there was any coconut in this cake and loved it.

Orange Cake

  • Oranges, 2 (Ours are navels so that solved the issue of fishing out the seeds)
  • Butter, 1 stick
  • Sugar, 1 1/2 cups
  • Eggs, 2
  • Self-Rising Flour, 1 cup (I could’ve looked up the substitution and used regular flour but it was just as easy to buy a small bag of self-rising flour)
  • All Purpose Flour, 1/2 cup
  • Shredded Coconut, 1/2 cup

Orange Syrup

  • Sugar, 1 cup
  • Zest of 1 Orange
  • Orange Juice, 2/3 cup
  • Water, 1/3 cup

Scrub the oranges and put them in a large saucepan.  Cover with cold water and bring them to a boil.  I let them boil for a few minutes each time.Drain and repeat, boiling a total of three times.As soon as they’re cool enough to handle, cut them in half and let them continue to cool.  While waiting, preheat the oven to 350.   Prepare one round cake pan – I use Pam for Baking in a nonstick pan.As soon as they’re relatively cool, remove any seeds and puree them, peels and everything, in the processor.  Combine the butter, sugar and eggs and beat until creamy.  Add the orange pulp and mix just until well-blended.Blend in the flours and the coconut.Spread the batter into the cake pan and bake for about 45 minutes, or until a tester comes out clean.

While the cake is in the oven, make the syrup.Zest the orange.Juice the orange carcass and another orange to get 2/3 cup juice.Combine the zest, sugar, oj and water in a small saucepan.Over medium to medium-high heat, bring the mixture to a boil and then let it cook for another 3 or 4 minutes.  Remove from heat.Let the cake cool in the pan for five to ten minutes then turn it onto a wire rack and let it cool a bit longer.Place the slightly warm cake in a dish that’s just a bit bigger than the cake.  Drizzle with the warm syrup.

Garnish with orange slices.Try not to eat it at once!

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{ 16 comments… read them below or add one }

1 Scorpio Woman January 16, 2010 at 9:29 pm

this cake looks so good :)


2 Wendi January 17, 2010 at 1:50 pm

Karen, that looks delightful. I’ve been stuffing my face all weekend with homemade cinnamon rolls but I’d make room on my plate for a slice of this orange cake.


3 Jen January 18, 2010 at 1:46 pm



4 Amy from She Wears Many Hats January 18, 2010 at 10:36 pm

Are you kidding me?!? Oh my would I love to have a bite of this right now.


5 Karen Bove January 18, 2010 at 10:41 pm

I just made the second one in three days. Does that tell you anything? It’s really, really GOOD!


6 Esi January 18, 2010 at 11:36 pm

I’ve only recently become a fan of orange scented and flavored things. This looks great!


7 Maryse January 19, 2010 at 1:27 pm

It’s just fabulous and tempting. That syrup….yum, yum, yum! Thanks for showing us how to do it!
What a wonderful problem to have: too many oranges! :)


8 Tamsin October 24, 2010 at 10:24 pm

Just tried the recipe. Really good- moist and orangey. Thanks for posting.
There’s only two of us in the house so we didn’t eat it all in one go… I’m going to put it in an air tight box in the fridge, is this the best way to store it?


9 Karen Bove October 25, 2010 at 7:39 am

Yep, that’s what I did with leftovers. Either airtight container or covered with plastic wrap and kept in the fridge.

Glad you enjoyed it!


10 shakmamabk April 19, 2011 at 9:48 pm

Made this cake tonight for my twins first bday party and it was great! Very simple and delicious thanks for havong a recipe that didnt require almond flour.


11 Kathleen September 12, 2011 at 12:28 am

This looks so delicious. I was wondering, would orange buttercream work well with the cake?


12 karenbove September 12, 2011 at 9:20 am

Orange buttercream might be good if you skip the orange syrup and frost it instead?


13 Kathleen September 12, 2011 at 9:53 pm

Yes. I was thinking to do some cupcakes out of this recipe with orange buttercream. Would this recipe make a good cupcake?


14 karenbove September 13, 2011 at 7:46 am

I don’t think I’d use it for cupcakes. It’s a moist,very dense,single layer cake and the texture just isn’t for cupcakes.


15 Iman December 24, 2011 at 8:45 am

In the recipe you said 1 stick of butter. but a stick of butter varies from brand to brand. How much butter exactly did u add ?


16 karenbove December 24, 2011 at 9:49 am

Sorry about that! I’m so used to the standard 1/2 cup stick of butter that I didn’t think about it. So the stick I used is 1/2 cup.


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