415619 Wed Jun 27 06:35:49 -0700 2007 32 31 Home Cooking 0 2698653 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) Wed Jun 27 06:35:49 -0700 2007 101616 Tehama 1 2700153 This looks very good... but a question...do 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.... Wed Jun 27 12:51:08 -0700 2007 2698653 10485 ChowFun_derek 2 2700923 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! Wed Jun 27 16:06:05 -0700 2007 2700153 101616 Tehama 3 2702715 Thanks...that's my Chowhound Maya (a true 'pig in dogs clothing' (like father, like daughter!) Thu Jun 28 08:48:42 -0700 2007 2700923 10485 ChowFun_derek 1 2700952 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! Wed Jun 27 16:13:37 -0700 2007 2698653 40364 pie 2 2700976 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) Wed Jun 27 16:22:01 -0700 2007 2700952 101616 Tehama 1 2700996 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. Wed Jun 27 16:27:42 -0700 2007 2698653 16196 AnneM 1 2702413 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. Thu Jun 28 07:26:21 -0700 2007 2698653 10776 4chowpups 1 2704676 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 Thu Jun 28 16:58:56 -0700 2007 2698653 53762 geminigirl 2 2708298 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. Fri Jun 29 20:53:57 -0700 2007 2704676 10776 4chowpups 1 2704748 How do you think this would work with lemons? I just went to the store to get oranges, forgot they're out of season and the only ones were from south Africa. I got lemons instead, trying to decide if I should make this one lemony w/ candied lemon or Ina Garten's in the lemony cake thread. Either way, I'd use Ina's lemon simple syrup. Thu Jun 28 17:25:01 -0700 2007 2698653 39874 chowser 2 2704862 I bet lemons would be delicious - I think Ina says in her cake they are interchangeable, I know she says this about her lime curd tart as well. Thu Jun 28 18:13:03 -0700 2007 2704748 53762 geminigirl 1 2706468 Hey Chowser and GeminiGirl: I like both of your suggestions and think they would be good alternatives! Please let me know how they turn out if you make them before I do. Hey 4ChowPups! Well, that is cool a very similar recipe was published in the Boston Globe... and there I was just thinking that Grandmamma had made it up (she was the most amazing baker, so I would not have been surprised). Fri Jun 29 09:35:33 -0700 2007 2698653 101616 Tehama 2 2708293 Hey Tehama, no telling where the Globe got the recipe from!!! ; ) Fri Jun 29 20:51:52 -0700 2007 2706468 10776 4chowpups 1 2707761 I just tried this, though I hesitate to call this Grandmamma's orange ring cake since I made so many changes to it (kind of like those reviews on epicurious where people make a lot of changes and then wonder why it didn't turn out as well but this one did). I used yogurt instead of sour cream since it's what I had in the house. I used lemons instead (from USA instead of oranges from south Africa). From the lemony cake thread, I made candied lemons, chopped them and sprinkled them on top. I saved the simple syrup from boiling the lemons and used that for the orange sauce. It turned out really good, though. Thanks--and I'll make it in the winter the way the recipe says when oranges are in season. Fri Jun 29 15:40:25 -0700 2007 2698653 39874 chowser 2 2840456 I made the cake this past weekend. What a great cake! I did make candied orange peel, then minced some up and added it to the batter, I cut the rest into slivers & added it to the syrup I poured over the top. Great flavor, very moist! Thanks for sharing it. Mon Aug 13 09:37:05 -0700 2007 2707761 95646 Jibe 1 2710092 I baked your Grandmama's Orange Cake yesterday (well, last night at 1 am)... for a picnic today. Yes, it's luscious and moist and wonderful. The only change? I made cupcakes. It was perfect for today. :^) Thank you! Sat Jun 30 19:27:56 -0700 2007 2698653 13519 Cynsa 2 2710836 Yummm.... that sounds delish! Since you did cupcakes, did you put any additional icing or glaze on them? How many cupcakes did it make? What an awesome idea! I want to try this too. Thanks to everyone who has responded. This really warms my heart, as I just lost my Grandmamma a few months ago. She is who taught me to cook, and this is really so special to read your comments. (BTW, anyone ever heard of a "Queen of Sheba" cake? We made it several times when I was little, and I could not find it when I was looking through her things). I want to say it had lots of spices in it, and I think was a chocolate cake, but not a rich ooey-gooey type of chocolate, though) Sun Jul 01 08:56:03 -0700 2007 2710092 101616 Tehama 3 2711301 Your recipe made 17 cupcakes baked for 18 to 20 minutes until done...no frosting, it's wonderful with just the Hot Orange Sauce. Maybe a cardamom meringue or a vanilla buttercream or a ganache would be just frosting on the cake - why detract from its orangey wonderfulness? I'm a simple gal. I'm baking them again on Tuesday— for Wednesday's Fourth of July celebration... can't even come close to your 1,276 times! :^) Thank you, again for sharing this with us! Sun Jul 01 13:39:26 -0700 2007 2710836 13519 Cynsa 4 2711310 The lemony one I made was also really good w/ vanilla ice cream on top. I'll bet the orange would be good, too--like a creamsicle. Sun Jul 01 13:44:21 -0700 2007 2711301 39874 chowser 5 2711411 Yes to the Creamsicle...hmmm-hmmm with vanilla ice cream. Yay! Sun Jul 01 14:56:15 -0700 2007 2711310 13519 Cynsa 6 2767547 I am going to make this tonight and am really looking forward to it! I have one question... I have another cake that I make (called Five Flavor cake) that also has a very similar sauce that you heat up and then you pierce the cake. The difference is that you pierce the bottom of the cake while it's still in the bundt pan and then pour the sauce over it. You leave the cake in the pan until it's cool and the sauce soaks into the cake (no "leaking" and lots of yummy moist goodness). I wondered if anyone had tried this method? Or is it better to pour it over the cake after it comes out of the pan as described in the original recipe? Fri Jul 20 08:13:52 -0700 2007 2711411 86642 MaryDC 7 2767974 I like your "inverse" idea. If you go that route, please post back and let me know if it gets moist all the way through. Hope you enjoy this cake as much as I do, as as my Grandmamma did. It gets better and better as the days pass. Fri Jul 20 10:06:04 -0700 2007 2767547 101616 Tehama 7 2790161 Bump...just wondering how this method worked, it sounds like a great idea!! Fri Jul 27 14:41:54 -0700 2007 2767547 53762 geminigirl 8 2802875 I did try the "inverse" method (same as the one I use for the Five Flavor cake described above). I think it worked out really well although I didn't make the cake the other way so I can't compare the two methods. There was no "seepage" of the sauce, everything went into the cake. It was very flavorful and moist. It came out of the pan without any issues. For the 5 Flavor Cake, the directions state to pour the hot sauce over the cake right after it comes out of the oven (after poking holes in the cake). I did wait a few minutes before pouring the sauce on the Orange cake because I was busy doing a bunch of other things. Anyway - it came out great. Thanks again for the recipe!!!!! Wed Aug 01 07:39:46 -0700 2007 2790161 86642 MaryDC 9 2804910 Thanks for the feedback, I think I will try this next time I have a cake that does this - it's so smart and so obvious yet I never even thought about doing it that way... and I hate all the "sepage" waste from the other way! Wed Aug 01 16:09:41 -0700 2007 2802875 53762 geminigirl 3 4113684 Yes! I just watched a DVD collection of Julia Child's "The French Chef" show and there was a segment on making Queen of Sheba Cake on Disc 3. I rented it from Netflix. Lots of recipes on that show came from Mastering the Art of French Cooking so it may well be in there. Sat Oct 18 20:11:44 -0700 2008 2710836 160677 morwen 1 3165041 I made this cake for Thanksgiving and loved it. I only wish I had bought some fresh berries to serve with it. I poked holes in the bottom while in the pan and used about 1/3 of the glaze and then took the cake from the pan and poked and poured the remaining glaze on top. Thank you Tehama and Grandmamma. Thu Nov 29 09:14:04 -0800 2007 2698653 11990 Janet from Richmond 1 4112687 I am getting ready to do grandmammas orange cake for my family so i will let you know how it comes out. Can't wait!!!!! Sat Oct 18 06:55:32 -0700 2008 2698653 233417 Sacaluz 1 4267387 I have been looking for a recipe very similiar to this one .... a quick question..I would like to make it a day ahead as suggested....should I wait to make the sauce to pour over just before I serve it , or do I also make the sauce a day ahead. I am wondering if it needs to absorb or would it be fresher prior to serving. Any suggestions would be apprieciated! THX Mon Dec 22 17:21:26 -0800 2008 2698653 250655 Frappe 1 4283039 I made this cake for Chirstmas and it was a HIT! Tehama, thanks so much for posting it. Has been on my list for a while...it turned out perfect, only I boiled the sauce a tad too long. Everyone asked for the recipe! It does get better each day. Thanks again for sharing this---happy holidays. Tue Dec 30 09:57:13 -0800 2008 2698653 213837 apple342 2 4287041 Re earlier post, yes, I believe the Queen of Sheba cake (a chocolate cake) comes from Julia Child, Mastering the Art of French Cooking. A friend of mine used to make it. Wed Dec 31 22:00:24 -0800 2008 4283039 121673 Hansel 3 4287053 Queen of Sheba cake: http://www.thatsmyhome.com/sweetspot/queen-sheba-cake.htm Wed Dec 31 22:17:20 -0800 2008 4287041 121673 Hansel