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Jun 27, 2007 06:35 AM

Grandmamma's Orange Cake

I just made my Grandmother's cake for the 1,276th time yesterday and thought I would share this luscious and terrifically moist recipe with CH! This is one of those recipes that the more days that go by, the moister it gets. (make at least one day before serving if you can wait)

Orange Ring Cake

1 c. sugar
1 c. butter *
3 eggs
1 c. sour cream *
1 3/4 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
grated rind of one orange
(* please have these ingredients at room temperature)

Cream butter and sugar well. Add egg yolks, sour cream, and orange rind; beat until light and fluffy. Sift flour, baking soda, baking powder into the first mixture. Beat egg whites until stiff, but not dry, and fold into the mixture.

Turn into a well greased and floured bundt pan; bake at 325 degrees for one hour. Remove from oven and let stand 15 minutes. Loosen carefully around edge and turn-out onto a rimmed plate. Deeply and repeatedly pierce the top of the cake with a very thin skewer (eg, like a wooden skewer used for chicken satay) and then spoon the hot orange sauce over the top of the cake slowly. (The hot orange sauce will "leak" from the cake, so make sure it is placed in a rimmed plate.)

Hot Orange Sauce

Juice of 2 oranges (a little less than 1 cup); Juice of 1 lemon (about 2 TBL); 3/4 c. of sugar; dash of salt

Combine ingredients; let sugar first dissolve over low heat, then bring to a rolling boil for 3 to 4 minutes.

(1 orange = 1/2 c. so, if you are in a pinch, 6 oz. of frozen orange concentrate could be substituted)

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  1. This looks very good...
    but a you sift the flour once and then measure 1 3/4 cups, and then sift it a second time adding BP and BS???
    or just spoon out 1 3/4 cups of flour and then sift it once including BP and BS?

    Thanks for clarification....

    3 Replies
    1. re: ChowFun_derek

      Hey there! (BTW, Your dog in the photo is so precious!) What I do when baking is measure out the flour, BP, and BS, and then dump them all into my sifter and go to town.

      I promise... you will not be disappointed with this recipe! It is great in the summer when you can really enjoy all the fresh citrus, and it explodes in the winter when you are longing for summer!

      1. re: Tehama

        Thanks...that's my Chowhound Maya (a true 'pig in dogs clothing' (like father, like daughter!)

        1. re: Tehama

          This does look really good. You know actually though, citrus is in season in the winter not the summer, so it is even better then. It is one of the best things about winter for me.

      2. Wow! That sound really yummy! I'm thinking that I am going to HAVE to make this in the next couple of days. Thanks for sharing the recipe!

        1 Reply
        1. re: pie

          You are so welcome! I promise, you will not be disappointed. (I have to confess, more often than not I have used the OJ concentrate option for the sauce, and it is still divine. I try not to do shortcuts too often, but that one seems to be a good substitution)

        2. I think it's great that you have your grandmother's recipe. Treasure it and pass it on. My late grandmother made a wonderful spice cake and when she died we couldn't find her recipe anywhere..only to find out she didn't measure anything! She just made it from scratch and the recipe was in her head. Some of us (her grandchildren) try to make it but no one has perfected it yet.

          1. Isn't this the best? It was posted in the Boston Globe magazine a while back and I've made it a few times (I love it too much and eat too much to make it more often). In their version the sauce isn't heated but suggested to brush on the cake warm and to use the whole amount as it will absorb into the cake.

            1. Thanks, orange cake is my absolute favorite!! My poor mom had to make 2 cakes for my birthday when I was little as I always insisted on an orange cake for my special day, but most people didn't like it....I still make it for myself every birthday but now I will have to try this one! have you ever made it in 8/9 inch rounds as a "cake"? thanks

              1 Reply
              1. re: geminigirl

                Me too! I actually had forgotten how much I used to love orange cake (had it every birthday too!) until I tried this cake again. As far as the cake pan, this cake is very dense, like a pound cake so it probably would be okay in the round pan but wouldn't be a "light" cake.