Orange Cake with Orange Syrup and Icing

After the Lemon and Strawberry Cake, my nephew asked for me to make him an Orange Cake. I had a few Tangelo Oranges and thought I’d make a cake from scratch using a basic cake recipe. The Orange Syrup seeps through the cake leaving the sweet orange juice flavor. Perfect Coffee Cake.

* 3 large eggs
* 1 1/4 cups sugar
* 1 cup milk
* 1/2 cup vegetable oil
* Zest of 1 orange, minced
* 1 3/4 cups flour, sifted
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt


* 1 1/2 cups orange juice
* 1 1/2 cups sugar


Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.

Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.

Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.

In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.

Wait until glaze soaks through and lightly ice cake with simple frosting.

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