Williamsburg Orange Cake

It's been sometime since I have baked a cake. After the birthday cake fuss, I haven't had the motivation to bake anything!! I was going through my recipe book the other day and found few pending cake recipes. One among them was the Williamsburg Orange Cake. This recipe was jotted down from the newspaper along with the Applesauce spice squares last month; but it had to wait for so long to see the limelight.... I have baked cakes out of mangoes, apples, strawberries and so on but this is the first try with oranges and believe me it was the best among the others!! The cake was so flavorsome and tastes better as it ages, though sadly in my house cakes normally don't last for more than two days!!

I have made few changes in the original recipe. The original recipe uses 1 cup golden raisins and 1/2 cup chopped walnuts. However, I didn't add those as we like a plain cake.

Recipe Source: The Hindu

All purpose flour - 2 1/2 cups
Sugar - 1 1/2 cups
Butter - 3/4 cup, softened
Orange juice - 1 cup
Curd - 1/2 cup
Orange peel - 1 tbsp, grated
Baking soda - 1 1/2 tsp
Vanilla - 1 1/2 tsp
Eggs - 3

  • Preheat oven to 180 C.
  • Grease and flour a bundt cake pan.
  • Beat the butter and sugar until smooth and fluffy.
  • Then add in the eggs one by one, beating well after each addition.
  • Add in the orange juice, curd, orange peel, baking soda and vanilla and beat well.
  • Add the all purpose flour and beat well until incorporated.
  • Pour into the prepared pan. Bake for an hour or until a toothpick inserted in center comes out clean.
  • Cool on a wire rack.

Like I said, if you want a very tasty orange cake, wait for a day or two!!!

The juice in the glass needs a special mention. That's a juice brand from Sachin Tendulkar under the name "Sach"... I found it recently in Big Bazaar, though I haven't seen it anywhere else...