Orange Grove Cake Recipe

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Orange Grove Cake
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  • 1-3/4 cups sugar
  • 4 eggs
  • 1/3 cup orange juice
  • 3 cups cake flour
  • 2-1/2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup 2% milk
  • filling:
  • 1/2 cup sugar
  • 1 tbsp plus 2 tsp cornstarch
  • 2/3 cup orange juice
  • 2 tbsp water
  • 2 tbsp lemon juice
  • 1/8 tsp salt
  • syrup:
  • 1/2 cup sugar
  • 1/3 cup water
  • 1/4 cup orange juice
  • frosting:
  • 4 cups confectioners' sugar
  • 1/4 tsp salt


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth.
  7. 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. Yield: 16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 659.77 Kcal (2762 kJ)
Calories from fat 235.86 Kcal
% Daily Value*
Total Fat 26.21g 40%
Cholesterol 136.67mg 46%
Sodium 166.36mg 7%
Potassium 200.78mg 4%
Total Carbs 103.62g 35%
Sugars 80.3g 321%
Dietary Fiber 0.59g 2%
Protein 5.41g 11%
Vitamin C 11.1mg 19%
Vitamin A 0.3mg 9%
Iron 2.3mg 13%
Calcium 73.4mg 7%
Amount Per 100 g
Calories 335.07 Kcal (1403 kJ)
Calories from fat 119.78 Kcal
% Daily Value*
Total Fat 13.31g 40%
Cholesterol 69.41mg 46%
Sodium 84.49mg 7%
Potassium 101.97mg 4%
Total Carbs 52.62g 35%
Sugars 40.78g 321%
Dietary Fiber 0.3g 2%
Protein 2.75g 11%
Vitamin C 5.7mg 19%
Vitamin A 0.1mg 9%
Iron 1.1mg 13%
Calcium 37.3mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.3
  • 18

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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