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Orange Syrup Cake

Source: Close-up on Cakes
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Active Time:  25 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 8-10
For the Cake:
1 cup unsalted butter, at room temperature
3/4 cup sugar
2 tablespoons finely grated orange zest (rind)
4 eggs
2 cups self-rising flour, sifted
For the Syrup:
1 cup sugar
Juice of 2 oranges
1/4 cup water
Grated zest (rind) of 3 oranges
heavy cream, for serving
Orange Syrup Cake Recipe at
Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan and line the base with parchment or waxed (greaseproof) paper.

For the Cake:
Cream the butter and sugar until light and fluffy. Beat in the orange zest (rind). Add the eggs, one at a time, beating well after each addition. Fold in the flour. Pour the batter into the prepared pan. Bake for 40-50 minutes, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes.

For the Syrup:
In a saucepan, combine all of the ingredients except the zest and stir over low heat to dissolve the sugar. Add the zest and bring to a boil. Boil for 5-7 minutes, or until the zest is transparent and the syrup is slightly thickened and reduced by one-third. Strain the syrup, reserving the zest for decoration.

While the cake is still warm, make 15-20 holes about 1/2 inch apart in the top using a skewer. Brush with the syrup, making sure it is directed into the holes. Decorate the cake with the reserved zest and serve warm or cool with the cream.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8-10
Calories: 451
Fat. Total: 21g
Fiber: 2g
Carbohydrates, Total: 63g
Sodium: 317mg
% Cal. from Fat: 42%
Cholesterol: 135mg
Protein: 5g
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