Orange Grove Cake Food

ORANGE GROVE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange zest and salt. Cool to room temperature without stirring. Refrigerate for 1 hour., For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool., For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake.

ORANGE GROVE

Steps:

• Combine the whiskey, orange juice and ginger liqueur in a cocktail shaker. Fill with ice and shake until chilled. Strain into a rocks glass over ice.

ORANGE GROVE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
• Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.
• Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange peel and salt. Cool to room temperature without stirring. Refrigerate for 1 hour.
• For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool.
• For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth.
• Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake.

LEMON GROVE BUNDT CAKE (MISS GRACE CAKE COMPANY)

Steps:

• To Prepare Cake Batter: In a very large bowl cream the butter (1 cup) until light, slowly adding the granulated sugar and continuing to beat until the mixture is light and fluffy. Blend in one egg at a time.
• In another bowl sift together the flour, soda and salt. Add the flour mixture alternately with the buttermilk to the creamed mixture, beginning and ending with the flour. Beat well after each addition. Mix in the rind and the juice (2 tablespoons each). Pour the batter into a greased and lightly floured 10-inch tube pan or a 12-cup bundt pan.
• Bake in a preheated 325F oven for 65-75 minutes or until a toothpick inserted in the center comes out clean. Place the pan on a rack to cool for 10 minutes then turn the cake out onto a rack and spread with as much Lemon Glaze as the cake will absorb (about 1/3 to 1/2 of the icing). Allow cake to cool completely, then frost with the remaining icing.
• To Prepare Glaze: In a mixing bowl blend together thoroughly the 1/4 cup of butter and the confectioners sugar. Mix in the remaining rind and juice, one tablespoon at a time, until the frosting is of spreading consistency. If the entire amount of lemon is used, the icing will be thin and runny. However a very tangy frosting greatly enhances the flavor of the cake. Thin frosting may be chilled a few minutes to make it easier to spread. Or you may want to add a little more confectioners sugar to the icing that remains to be spread on the cooled cake.