Orange cake has almost a muffin-like texture and a delightfully robust orange flavor. The original recipe advises the reader to make a layer cake and frost and fill with a fluffy boiled frosting with coconut. The cake can be split in two or three and have a jelly filling of the reader's choice. The above was 1/2 recipe.
From SJ Mercury News, January 23, 2007, modified by Hallie Dolcourt.
|3||Cups||Favorite Gluten-free flour. (Next time we will test the recipe with 1/4 cup less flour.) Our favorite flour is Carol Fenster's Recipe|
|2||teaspoons||Grated orange rind|
|1/3||Cup||Valencia orange juice (Naval orange juice can be bitter. You can use frozen juice if you would like.)|
|2||Tablespoons||Lemon or orange juice (We used more orange juice.)|
|1/2||Cup||Raisins (optional) - You might also like to add nuts, too.|
|Cinnamon sugar (optional) - sprinkle on the top if you are not frosting the cake|
Preheat oven to 375° F. Grease 1- 8" X 8" square baking pan for 1/2 recipe or 2- 8" round baking pans for a full recipe. Line pans with waxed paper. In an electric mixer, cream margarine and sugar until smooth and fluffy. Sift/mix in dry ingredients. Mix in the orange rind, orange juice and water. Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed. Stop mixer and scrape beaters. Now add eggs and beat an additional two minutes on medium. Add lemon juice or the additional two tablespoons of orange juice and optional raisins and mix just enough to blend.
Pour batter into the prepared pans and bake 30 - 40 minutes, or until a stainless steel cake tester comes out clean. Immediately poke holes in the top of your cake with your cake tester, sprinkle the remainder of the orange juice from the Valencia orange onto the top of the cake (about 2 Tablespoons - more or less), and then sprinkle the top of the cake with cinnamon sugar. The next day you can horizontally cut the cake in halves or thirds and coat with jam or preserves. Hallie cut it in thirds and used 2 different preserves. Alternatively, you can fill and frost the cake layers with your favorite frosting.
If you decide to use preserves, wrap the cake in plastic wrap and let sit for at least 24 hours. That will allow the cake to absorb the moisture from the preserves and the layers will then adhere to each other. Makes the cake very nicely moist.