This cake is my mother’s prize winner at every show that she has ever entered it into. Now in her seventies she no longer does the shows and has asked me to publish the recipe so that everyone can enjoy what my family has been in love with for as long as I can remember. You will find that it is deceptively easy to make considering the results.
Orange Cake Ingredients:
3 Cups of Flour
½ Teaspoon of Salt
1 Teaspoon each of Baking Soda, Vanilla and Ground Ginger
3 Tablespoons of Orange Zest
8 Ounces of Butter (unsalted)
3 Large Eggs
¾ Cup of Orange Juice
1½ Cups of Sugar
1 Cup of Sour Cream
1 Cap Green Ginger Wine
1 teaspoon of fine Orange Zest
1¼ Cups of Powdered Icing Sugar
3 Tablespoons of Orange Juice
1 Pinch of Ginger
Preheat oven to 3500
Grease cake baking tins and dust with flour
Sift the flower thoroughly. Mum says this is critical so spend a little time on this step as it makes the combining and mixing of the flour with the other ingredients a much more fool-proof process.
Blend the sugar into a fine powder as it also makes the eventual mixing of all of the ingredients less likely to form clumps.
Now cream the butter and fine sugar together in bowl. Here is where you will begin to see the benefits of finely grinding the sugar first.
Next gradually add in the sour cream, eggs and vanilla mixing as you do so until all are thoroughly combined.
In a separate bowl mix all dry ingredients together thoroughly.
Blend in the ginger.
Blend dry ingredients with butter, sugar, sour cream, eggs and vanilla mixture and keep mixing until smooth.
Add orange juice and zest and mix thoroughly to combine.
Place mix into cake baking dish(s)
Bake for about 1 hour if using entire mix in one baking tin
If using two tins then bake for about 35 minutes
Combine the finely powdered icing sugar, ginger and fine orange zest thoroughly
Blend in orange juice and mix until mixture is smooth
Mum always lets the cake sit for 5 minutes in tin after baking before removing. Place onto a cooling rack, cover and let cool.
Prepare icing immediately prior to application.
For best results apply icing while cake is low warm and not yet fully cooled to room temperature then place iced cake into fridge for 5 to 10 minutes before removing to let cool to room temperature naturally. This will ensure that your icing doesn’t run while cooling yet covers the cake evenly and the top of the cake under the icing won’t dry out.
Adding a handful of sultanas to the cake mix makes a splendid variation.