Amish Orange Cake

112

102

By Chef Eddy Van Damme

Prep Time:

25m

Bake/Cook Time:

1h - 1h 10m

Yield:

9-12 slices

Created with Amish and Pennsylvania German traditions in mind, this Amish Orange Cake is made from simple ingredients and will remain moist for several days. Orange juice not only flavors the cake and the glaze, it also contributes to a superbly tender texture. Try a slice with a cup of coffee or tea for breakfast, brunch or dessert.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Orange Cake

2 cups all-purpose flour*
2 teaspoons baking powder
4 tablespoons orange zest (no white bitter pith)
1/2 cup orange juice
3 large eggs
1 cup Imperial Sugar Extra Fine Granulated Sugar
1 cup olive oil (not extra virgin)
1 teaspoon salt
4 tablespoon orange liqueur (or additional orange juice)

Orange Glaze

1 cup Imperial Sugar Confectioners Powdered Sugar
2 tablespoons orange juice
1 tablespoon orange zest (optional)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 325°F.
Line a 9x5-inch loaf pan with parchment paper or generously butter and flour the entire pan. Do not use baking spray. This cake is very tender so it is important to be able to gently remove it from the pan.
Sift flour together with baking powder and set aside.
Zest oranges and set aside.
Juice oranges and set aside.
In a stand or hand-held mixer using the whip attachment, mix eggs until completely smooth. Add sugar and mix on high until the mixture has gained 50% in volume.
Gradually while mixing on very low - add oil, salt, and liquor.
Alternately, add flour and orange juice in 5 steps, starting with and ending with flour. Scrape well in between.
Scrape batter into prepared pan and place in oven.
Bake until an inserted toothpick comes out clean, about 1 hour 10 minutes. If cake turns too dark before being done, cover it with a lightly buttered piece of foil.
Remove from oven and let cool for 5 minutes before removing from pan
Once the cake is nearly cool, prepare glaze by whisking powdered sugar and orange juice until smooth. Add zest if using.
Brush on cake. Serve warm or at room temperature.

Rate & Review

The Pancake Princess

Mar 10, 2023

My roommate raved about this recipe--it's very easy to make and yields a crusty-edged, tender loaf that's perfumed with orange. I used orange juice instead of the liquor and really liked the fresh, citrusy flavor of this loaf and the moist, coarse crumb. The glaze is a perfect crackly finish and burst of flavor. Another keeper!