Sicilian Orange Cake by Denise @BeBetsy

Looking for a cake that is moist, fragrant, dense and tender?  This Sicilian Orange Cake is a real treat. My husband made this cake a few weeks ago and we could not get enough of it!  The ingredients are simple and it takes little time to prepare.  You won’t be disappointed.

Aubrie and I decided to put the flowers in the center and added a couple sprigs of rosemary (because we love to add rosemary to almost every picture!).

I don’t have the original source of this recipe, which is unfortunate as I always like to credit wonderful creations like this.

This would be a wonderful surprise gift for a new neighbor or to bring out on a Sunday afternoon with coffee.  Yum!

Please note that the cake will not rise as high as other Bundt cakes!  I thought I’d done something wrong until my husband assured me it was perfect and once I had a bite, I knew he was right.

Enjoy!

Sicilian Orange Cake Recipe
Serves 8

INGREDIENTS:

2 sticks (250 g) unsalted butter, at room temperature, plus extra for greasing the pan
1 1/4 cups sugar
4 eggs
2 teaspoon finely grated orange zest, more for garnish or glaze
2 cups flour, sifted
1/3 cup freshly squeezed orange juice

For the glaze:

1 cup powdered sugar
3 teaspoons milk
2 teaspoons freshly squeezed orange juice
2 dashes of lemon juice

1. Preheat the oven to 340F/170C.  Butter and flour a Bundt cake pan.

2. Using an electric beater, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add all the sifted flour, blend well, then slowly mix in the orange juice.

3. Spoon the mixture into the prepared pan and bake on the middle shelf of the oven for 45-50 minutes or until a knife, inserted into the center of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.

4. Leave the cake in the pan an allow to cool on a wire rack, then carefully turn it out onto a serving plate.

5. For the Glaze, sift the powdered sugar into a bowl and stir in the milk and orange juice until you have a think runny consistency. Drizzle the glaze with using a spoon over the top of the cake, letting it drip down the sides, and leave to set. Garnish with more finely grated orange zest. *I added the zest to the glaze.

6. To serve cut into slices, and store any leftovers in an airtight container.

Monday

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38 Responses to Sicilian Orange Cake

  1. DesignedByBH says:

    This looks so good! I’m definitely going to be making this at some point. Pinning! 🙂

  2. Hi Denise, thanks for hosting the party and your cake looks so pretty for fall and I bet tastes delicious!
    Julie from julieslifestyle.blogspot.com

    • Denise @BeBetsy says:

      Thank you so much Julie. The cake was very good! Sharon and I are happy to have you link and party with us.
      All the best!

  3. Winnie says:

    This cake looks fantastic!!
    Orange cake is very popular in my country 🙂

  4. This looks beautiful and very original. I bet it’s nice and light tasting with the orange flavor. Yum!

    • Denise @BeBetsy says:

      Hi Jenna! It has a delicate flavor but it is dense, yet tender. Overall just good good good! Thanks for stopping by!

  5. Yes, yummy moist orange! Pinning.

  6. What a beautiful cake! I bet it smells amazing as its baking!

  7. Maria says:

    This cake sounds delicious and looks just beautiful!The fresh orange and lemon flavors in it sound so good! I would love a piece with my afternoon tea! 🙂

  8. Sinea Pies says:

    This is such a pretty cake. I’ll bet it tastes great! Thanks so much for sharing it on Wonderful Wednesday Blog Hop. 🙂

  9. Looks like a delicious “must do”! I am pinning, liking and G+ing. visiting from best of the weekend link party. Deb @ Kneaded Creations

  10. Mary Beth @ Cupcakes and Crinoline says:

    This looks absolutely delicious ~ almost too pretty to eat. Thanks so much for sharing at this week’s Project Inspire{d} ~ pinning.

    Have a lovely weekend,
    Mary Beth

  11. Joanne Viola says:

    This looks so good!!! And looks easy too. Going to try this one soon. I visited from Make My Saturday Sweet 🙂
    Have a great Sunday,
    Joanne

  12. Toodie says:

    That looks so wonderful! I can taste it already!

  13. Rhondda Mol says:

    This looks so YUMMY! Thank you for sharing 🙂 Rhondda

  14. Mindie says:

    My greatgrandmother was from Sicily and well this just looks and sound wonderful! That is why I picked it ro be one of my Freatured posts Tuesdays with a Twist. Can’t wait to see what you share this week.
    Mindie
    The (mis)Adventures of a “BornAgain” Farm Girl

  15. Hello lovelies, thank you for sharing this yumminess at the Thursday Favorite Things hop. Hugs P.S. it’s linked to anyonita’s blog on your list

  16. Lacey says:

    This sounds delicious. My oldest daughter’s name is Aubrie 🙂

  17. AnnMarie says:

    I clicked as soon as I saw Sicilian! I will try anything Italian, being part Sicilian and part Napolitan myself! Sounds heavenly! Visiting from Let’s Get Social Sunday (I am a little behind!).

  18. shelly says:

    Hi! What if you don’t have any self rising flour. How can you replace it?

    • Denise @BeBetsy says:

      Hi Shelly, sorry for the delay, I just got a bit distracted the past couple of days :). Yes, regular flour is fine. I should have removed that reference.

      All the best for a wonderful 2014!

  19. Sandra Garth says:

    Bundt/Pound Cakes are my favorites to bake and I’m adding this one to my fall/holiday line up. Love the flowers and rosemary, great accents!

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