Portsmouth Orange Cake
Although generally prepared using one 9-inch cake, split and filled, I opted to enjoy the delicious Orange Icing in abundance. So I prepated this New Hampshire favorite into a torte. Using thinner layers of orange cake gives me the opportunity to employ double the amount of icing normally used in this recipe. Boy, am I glad I did. Outstanding...to say the least. Many enjoy adding dried cranberries in either the cake or sprinkled on top.
For 10 Serving(s)
- Nonstick cooking spray
- 2 cup(s) flour
- 2/3 cup(s) sugar
- 2 teaspoon(s) baking powder
- 2 eggs, beaten
- 3/4 cup(s) orange marmalade, warmed and stirred
- 1/4 cup(s) buttermilk
- 1/4 cup(s) butter or margarine, melted
- Orange Icing:
- 1/2 cup(s) frozen orange juice concentrate, thawed
- 1 tablespoon(s) grated orange zest
- 3 cup(s) powdered sugar
Portsmouth Orange Cake Directions
- Grease two 9-inch cake pans with nonstick cooking spray; set aside. Preheat oven to 350-degrees F. In a bowl, blend flour, sugar and baking powder until well incorporated. Add eggs, marmalade, buttermilk and butter. Stir very well, although it doesn't need to be lump free. Evenly divide among the cake pans and bake 22-24 minutes, or until it springs back when touched in the center. Remove from oven to cool slighlty before transferring to a rack to completely cool.
- Meanwhile, make icing. Place concentrate in a small saucepan with orange zest. Simmer for 5 minutes oover medium low heat, stirring frequently. Remove from heat and strain through a wire seive. Let cool to room temperature before beating with powdered sugar until smooth. Let cool completely.
- Cut each cake in half horozontally. Place one layer on a serving plate and drizzle a quarter of the icing. Carefully spread evenly. Repeat this process with remainder of cake layers and icing. For a great presentation, do not end with icing. Pour it over the cake upon serving. Serve.