Orange Grove Cake

Name: Orange Grove Cake
Ingredients: 1 cup butter, softened; 1-3/4 cups sugar; 4 large eggs; 1/3 cup orange juice; 2 teaspoons grated orange zest; 3 cups cake flour; 2-1/2 teaspoons baking powder; 1/2 teaspoon salt; 2/3 cup 2% milk; 1/2 cup sugar; 1 tablespoon plus 2 teaspoons cornstarch; 2/3 cup orange juice; 2 tablespoons water; 3 large egg yolks, beaten; 2 tablespoons lemon juice; 1 teaspoon grated orange zest; 1/8 teaspoon salt; 1/2 cup sugar; 1/3 cup water; 1/4 cup orange juice; 1 teaspoon orange extract; 1 cup butter, softened; 4 cups confectioners' sugar; 3 tablespoons heavy whipping cream; 1 teaspoon grated orange zest; 1 teaspoon orange extract; 1/4 teaspoon salt

27 ingredients

7 steps

Ingredients

1 cup butter, softened
1-3/4 cups sugar
4 large eggs
1/3 cup orange juice
2 teaspoons grated orange zest
3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup 2% milk
1/2 cup sugar
1 tablespoon plus 2 teaspoons cornstarch
2/3 cup orange juice
2 tablespoons water
3 large egg yolks, beaten
2 tablespoons lemon juice
1 teaspoon grated orange zest
1/8 teaspoon salt
1/2 cup sugar
1/3 cup water
1/4 cup orange juice
1 teaspoon orange extract
1 cup butter, softened
4 cups confectioners' sugar
3 tablespoons heavy whipping cream
1 teaspoon grated orange zest
1 teaspoon orange extract
1/4 teaspoon salt

Directions

1

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 orange juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
2

Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.
4

Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange zest and salt. Cool to room temperature without stirring. Refrigerate for 1 hour.
5

For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool.
6

For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth.
7

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake.