"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Orange Cake (Orangenkuchen) (Germany) Recipe

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This recipe for Orange Cake (Orangenkuchen) (Germany), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, March 2, 2009


1 to 2 Tbsp. fine breadcrumbs
1 cup butter or margarine, room temperature
1 cup granulated sugar
4 eggs
2-1/2 cups all- purpose flour
2-1/2 tsp. baking powder
Finely grated peel of 1 lemon
Finely grated peel of 1 orange
cup powdered sugar
3 Tbsp. Grand Marnier or other orange liquor
Juice of 2 oranges
1 Tbsp. coarsely grated orange peel

Preheat oven to 350F (175 C). Grease a 10-inch springform or round cake pan. Lightly sprinkle pan with breadcrumbs; set aside. In a large bowl, beat together butter or margarine and granulated sugar. Beat in eggs until light and fluffy. Add flour, baking powder, lemon peel and peel of 1 orange. Pour mixture into greased pan. Bake 1 hour or until a wooden pick inserted in center comes out clean. While still hot, prick surface with a fork. In a small bowl, combine powdered sugar, liquor, orange juice and 1 tablespoon orange peel. Sprinkle mixture over hot baked cake. When cake has completely cooled, remove from pan. Makes 1 (10- inch) cake.




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