Orange Walnut Cake
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups flour
- 1teaspoon baking powder
- ½teaspoon baking soda
- Pinch of salt
- ½pound butter, softened
- 1½cups sugar
- 3eggs
- 1¼cups fresh orange juice
- 1cup finely chopped walnuts
- 2tablespoons grated orange rind
- 2tablespoons Cointreau, Triple Sec or Grand Marnier
Nutritional analysis per serving (12 servings)
407 calories; 23 grams fat; 11 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 45 grams carbohydrates; 1 gram dietary fiber; 27 grams sugars; 5 grams protein; 113 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees. Butter and flour a nine-inch springform baking pan.
- Step 2
Sift flour, baking powder, baking soda and salt together and set aside. Beat the butter and one-and-a-third cups of the sugar together until light, then beat in the eggs. Add the flour alternately with one cup of the orange juice. Fold in the walnuts and orange rind.
- Step 3
Spread batter in prepared pan and bake about 1 hour and 10 minutes, until browned and a cake tester comes out clean.
- Step 4
Shortly before the cake is finished baking, simmer the remaining one-fourth cup of orange juice with the remaining sugar and the liqueur until the mixture is reduced to about three tablespoons and is syrupy.
- Step 5
As soon as the cake is done, poke it about a dozen times with a skewer, then brush the warm glaze over it. Allow to cool completely before removing from the pan.
Private Notes
Comments
Easy, full of orange flavor, and tender. If you don’t have the nuts, don’t stress. They aren’t absolutely necessary for this cake. I appreciated that the recipe calls for the exact amount of orange juice rather than saying something like “the juice of three oranges.”
Wonderful cake- moist, full of orange and walnuts, what could be nicer? I misread the recipe the first time I made it and added the full cup and a half of the sugar. It made the most lovely toothsome edge around the cake, like what you want in a good brownie. People dipped back in for another taste even after the chairs had been pushed back from table. I plan to make a thin creme anglais to serve it with today, an early spring Friday evening in Michigan.
Delish! I used half butter and half Earth Balance; also, we didn’t have white sugar, so I used brown sugar in equal amounts.