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Orange Layer Cake

Provided by Woman's Day

  • Saved by 32 people
  • Viewed 30 Times
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Orange Layer Cake
Latest Review: "This recipe is great i just made it. ...more"
  • Prep: 40 mins
  • Cook:
  • Ready in: 1 hr., 15 mins
  • Serves:

Ingredients

  • Peel from 3 navel oranges, removed thinly as possible with a vegetable peeler
  • 11/4 cups granulated sugar
  • 2 sticks (1 cup) butter, softened
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 5 large eggs (save yolks for another use)
  • 21/2 cups all-purpose flour
  • 1/2 cup orange juice mixed with 1/4 cup milk
  • CANDIED ORANGE SLICES
  • 2 cups granulated sugar
  • 2 cups water
  • 2 navel oranges, preferably thin-skinned, scrubbed and very thinly sliced
  • FROSTING
  • 6 oz white chocolate, melted as pkg directs and cooled
  • 2 sticks (1 cup) butter,
  • softened
  • 21/2 cups confectioners’ sugar
  • 1 Tbsp grated orange peel
  • 1/4 cup orange juice
  • Garnish: fresh mint sprig
| More

Cooking Instructions

Heat oven to 325°F. Coat two 8-in. round cake pans with nonstick spray. Line bottoms with wax paper; grease paper.

Process orange peel and sugar in a food processor until peel is chopped.

Beat butter, baking powder and salt in a large bowl with mixer on high speed until smooth. Gradually add orange sugar; beat until pale and creamy. Beat in egg whites 1 at a time. Beat, scraping down sides of bowl twice, until mixture is fluffy.

On low speed add flour in 3 additions alternating with juice mixture in 2 additions, beating until blended after each. Divide batter between prepared pans; smooth tops.

Bake 30 minutes or until a wooden pick inserted in centers of cakes comes out clean. Cool in pans on a wire rack 10 minutes before inverting on rack to cool completely.

Meanwhile prepare orange slices: Bring sugar and water to a boil in a wide skillet. Add slices, reduce heat and simmer, moving slices so they cook evenly, 35 minutes or until translucent. Cool in the syrup.

Frosting: Beat ingredients in a large bowl with mixer on low speed until blended. Beat on medium-high 1 to 2 minutes until fluffy. If needed, refrigerate frosting briefly until firm enough to spread.

Place 1 cake layer flat side up on serving plate. Spread top evenly with 1⁄2 cup frosting. Remove all but 7 orange slices from liquid; place on double layer of paper towels to drain. Arrange slices, overlapping, in circles on frosting; spread with 1⁄2 cup frosting. Top with remaining cake layer, flat side up. Spread top and sides of cake with a thin layer frosting to set any crumbs; refrigerate 20 minutes.

Cut 3 reserved orange slices in half, remaining 4 slices in quarters. Swirl rest of frosting over cake. Arrange half slices on middle; press quarter slices around side. Refrigerate at least 1 hour before serving.

Planning Tip: Can be prepared through Step 7 up to 2 days ahead. Wrap and refrigerate cake layers; refrigerate frosting and orange slices airtight. Assemble and decorate cake up to 1 day ahead. Refrigerate covered.

Nutritional Information per Serving

Calories 599  Fat 26g  Saturated fat 17g  Cholesterol 62mg  
Sodium 434mg  Carbohydrate 89g  Fiber 2g  

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Recent Reviews

Recent Reviews
Rating Submitted by Comment Summary
badun21
12/27/08 12:04 PM

great cake =)

This recipe is great i just made it.

1 - 1 of 1 Reviews

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