Saturday, November 20, 2010

Orange Juice Cake with Pecan Caramel Glaze

I know using shortening isn't really popular in baking anymore but I recommend trying this lovely orange juice cake. I found the recipe the first cookbook my mother gave me - it was 1st published in the 70s by a flour company.

The cake itself has a faint orange taste but the glaze has the intense orange flavour that makes this dessert. My family says it tastes even better on the 2nd and 3rd day.

Notes: When broiling the topping don't take your eyes off of it! It burns quickly and I think 90 seconds was perfect - caramelly but still gooey. Also, I would wait at least 30 minutes until you remove it from the pan as the cake is quite delicate. In fact, I would leave it in the pan next time.

1.5 cups flour
3 teaspoons baking powder
1/2 tsp salt
1 cup sugar
1/2 cup shortening
2/3 cup milk
3 tbsp frozen orange concentrate, thawed
2 eggs

1/2 cup lightly packed brown sugar
2 tbsp flour
1/4 cup butter, melted
1 tbsp frozen orange concentrate, thawed
1/2 cup chopped nuts (whatever you like), optional

What to do:
Preheat oven to 350 degrees.
Grease and flour a 8x8 cake pan.
Sift flour, baking powder, salt and sugar into medium mixing bowl.
Add shortening and milk.
Beat for 1 minute at low speed.
Add 3 tbsp OJ concentrate and eggs.
Beat for 2 minutes at low speed.
Pour batter into pan and bake for 40-45 minutes, until golden.
Just before cake is done, mix all of topping ingredients together.
Spread on top of cake.
Broil cake for 2 or 3 minutes till topping is golden.
Cool about 15 minutes.
Invert cake on wax paper, then turn again so topping side is "up" on serving plate.


  1. this cake looks amazing!!!!!! slurp.... :D

  2. That cake looks delicious and I too love vintage cook books.

  3. I would be quite happy to sit in front of this cake and dig into that beautiful topping!