Marie-Claude's Orange Cake Recipe - Allrecipes.com
Marie-Claude's Orange Cake Recipe
  • READY IN hrs

Marie-Claude's Orange Cake

Recipe by  

"This cake is the one my mother is preparing like a chef! It is really simple but excellent. You cannot fail it. Good luck and degustez avec bon! (The cake will look dark orange so if you use black decoration on it, it is a perfect Halloween dessert)."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix together the vegetable oil, sugar and eggs. Stir in yogurt and orange zest. Combine the flour and baking powder; stir into the mixture just until blended. Pour the dough into a greased 9x13 inch baking pan.
  3. Bake for 30 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Poke holes in the cake with a knife, and pour the juice from the oranges over the cake slowly until it has all been absorbed.
Kitchen-Friendly View
  • PREP 1 hr 15 mins
  • COOK 30 mins
  • READY IN 1 hr 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2011

Very good. I used blueberry yogurt and lemon zest and juice.

 
Most Helpful Critical Review
Oct 31, 2005

This recipe is good, try it, but IT MAKES A 9"x9" CAKE, NOT a 9"x13" one. At least, I can't imagine how so little batter could have made the larger cake. Beyond that though, this was great - moist, very orangey, a nice colour. After the juice soaked in (15 mins or so), I topped the cake with store-bought chocolate icing. That was a good choice - the combination tasted like those chocolate oranges you get at Christmas. I made it for Halloween.

 

21 Ratings

Apr 21, 2007

Great cake. A smaller pan works best. For a different cake, try Meyer's Lemons with this instead of oranges. Delicious. Like others, whipping cream makes a great serve along. After whipping, add just a tad orange zest to the the cream.

 
Jan 14, 2005

This cake really is easy. I was doubtful about all that juice sitting on top of the cake, but the cake is dense and it does not get too mushy with the juice. I served this with whipped cream and little clementine sections on top. It probably would also work with canned mandarin oranges. The juiciness of the oranges on top, and the moisture of the whipped cream, together with the flavorfulness of the cake, made this a very good dessert.

 
Mar 24, 2009

Moist and flavorful gourmet-type cake that is easy to make. It became a fast favorite in my household

 
Dec 29, 2008

Thanks to the other reviews, I used an 8 inch square pan. It baked for the same time specified in the recipe, 30 minutes, and turned out perfect and delicious. I made it twice in one day! I had large home grown oranges which produced a lot of juice, so I poured the juice from one right into the batter. I whisked a small amount of powdered sugar into the remaining orange juice before poking holes in the cake and spooning the juice over. Spoon a little at a time and you can tell when the cake is saturated. No mushiness at all. It tasted the best while still slightly warm but was fine the next day too.

 
Dec 12, 2008

Very Moist. Great cake that is very fast and easy to make.

 
Feb 23, 2008

Good flavor, but the juice didn't soak all the way into the cake, so the bottom was soggy. I used a 9x9 square pan, and it took about 40 minutes.

 

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Nutrition

  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 60 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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