Servings: eight to ten.
This is my mother’s recipe, which I always requested (and got) for my birthday. I love to eat this cake with a cup of Earl Grey tea. Leave yourself plenty of time to frost the cake; it works best if filled and then refrigerated before frosting. Remember to zest your oranges before juicing.
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This is a wonderful easy absolutely delicious cake. With one exception I followed the recipe exactly and the cake was perfect. The exception was that I used lemon curd (already in the refrigerator) for the filling. I used the frosting recipe and not only was it sumptuous it was more than enough for two 9 inch layers. I took this cake to a dinner party and more than one person had two slices for dessert.
I will make this cake again. I plan to try a lemon cake version simply substituting lemon juice and zest for the orange components.
The cake and the filling were excellent with a nice orange flavor that's not too sweet but the frosting ruined it. It's so sweet that my teeth hurt after eating. If I were to make it again I'd cut the frosting recipe in half (except for the orange) and add cream cheese to cut the sweetness. Also, 8 or 10 servings? I made half a cake and there was enough for eight people because it's so dense and rich.
This is my go-to recipe for birthdays and special occasions. It is not too sweet and it always seems to be a hit with the people who get to eat it. I sometimes make the cake ahead of time and assemble and frost it the next day.
I didn't use the icing recipe for this, but the cake and filling were very good. Not too sweet and very refreshing. You don't need nearly as many oranges as they recommend. 3-4 decent sized ones should get you 2c of juice.
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