Orange cake recipe that has triple orange flavor made with orange marmalade, orange zest and orange juice.
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3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3/4 cup Land O Lakes® Butter, softened
3 large Land O Lakes® Eggs
1 tablespoon freshly grated orange zest
1 teaspoon vanilla
1 cup orange marmalade
1/3 cup orange juice
1 (5-ounce) can evaporated milk
1 cup chopped pecans or walnuts
1 cup powdered sugar
4 to 5 teaspoons milk
1/2 teaspoon freshly grated orange zest
Heat oven to 350°F. Grease and flour 10-inch Bundt® or tube pan; set aside.
Combine flour, baking soda, baking powder and salt in bowl; set aside.
Combine sugar and 3/4 cup butter in bow' beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, beating well after each addition. Add 1 tablespoon orange zest, vanilla and orange marmalade; beat at low speed until well mixed. Continue beating, gradually adding flour mixture alternately with orange juice and evaporated milk, until well mixed. Stir in pecans.
Spread batter evenly into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack. Cool completely.
Combine powdered sugar, 2 teaspoons milk and 1/2 teaspoon orange zest in small bowl. Beat at low speed, gradually adding enough additional milk for desired glazing consistency. Glaze cooled cake.
Explore reviews fromour online community
I first made this cake in the mid 1970's, still have the original recipe on the box. It's the best bunt cake ever. The original recipe has four recipes for frosting or glazing but this cake is so delicious on it's own I've never tried the glaze.
Made this many years ago several times. A favorite of all! I remembered it, Googled it to make it again for a special occasion! Great all year round, but especially in summer and at Thanksgiving time with the orange zest ! A no-fail choice!
This is an excellent cake, was easy to make
and has great orange flavor.
I use less 1/4 sugar and less mermelade, and almonds insted
of walnuts. It's delicious
Our hardworking farm families don't just produce the cream for our butter - they love to bake with it, too. Try these recipes created with pride and love.
The classic Bundt® cake is fancy enough to show off to guests and easy enough to make -for any occasion. We love it because it’s almost endlessly versatile and barely needs any adornment at all.