Orange Cream Cake

Okay, I was able to convince Ms. Fluffy to get her butt back in the kitchen and make you starving people some cake! So, Orange Cream Cake it is!!  😉 

Now if this recipe seems familiar once you read it, it is because this one is a variation I had made up of my Southern Strawberry Cake when I became frustrated with not being able to find a good Orange Cake recipe ages ago. They were all either too dry for my tastes, or not “orangey tasting” enough. So, I did what any frustrated baker/cook does – I improvised! This little gem is the result. Now, here, I didn’t serve it with any topping (doesn’t really need it). But, this cake is wonderful with either: some powdered sugar sprinkled on top, or some milk-chocolate (or dark chocolate) icing, or a glaze mixture of confectioners sugar, milk and a dash of Orange Extract. Any way you serve it (even with vanilla ice cream on top), it is a keeper – and you don’t even have to run to the store for fresh oranges!!! Bonus!

Shady’s Orange Cream Cake

makes 2 loaves

2 sticks (1/2 lb) butter

1 1/2 cups sugar

                             In large mixing bowl, cream the butter and sugar together.

4 eggs, lightly beaten

                             Add eggs to sugar mixture, and mix well.

1 cup Orange Marmalade

1 cup sour cream

                             In another bowl, fold sour cream into Marmalade.

3 cups flour

1/2 tsp. baking soda

3/4 tsp. cream of tartar

                            In another large bowl, sift these dry ingredients together.

Now add the dry ingredients to the butter mixture – alternating with the Marmalade mixture as you go.

Once all are mixed together well, fold in:

1 tsp. Orange Extract

1 tsp. Vanilla Extract

                              Mix all together well.

Preheat oven to 325 degrees. Line 2 loaf pans with wax paper (if you are out and can’t run to the store to grab some, then just grease and SUGAR 2 loaf pans – and be sure to cut your baking time DOWN by 5 minutes to keep cake bottom from over baking).  🙂  

Divide batter evenly between loaf pans, place on middle rack in oven, and bake at 325 degrees for 1 hour.

Remove pans from oven, place pans on cooling racks for 15 minutes; then remove cakes from pans and serve!!!




4 Responses to “Orange Cream Cake”

  1. Cindy Parker Says:

    Thanks for sharing! It looks absolutely scrumptious!

  2. planejaner Says:

    Hey! I recently made the strawberry bread with peach jam instead.
    it was scrumptious deliciousness.
    food, glorious food!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: