This citrus cake is decorated with thin slices of candied orange peel. If you have any left over, roll them in sugar and dip in melted icing for a sweet treat.
Ingredients
Makes 8 servings
Candied orange peel:
Cake:
Special Equipment
For candied orange peel:
Step 1
Using a sharp knife, cut all rind and white pith from oranges in wide strips. Trim off any flesh still clinging to the white pith. Place peel in a small heavy saucepan. Add cold water to cover; bring to a boil. Drain. Repeat with cold water. Drain; reserve peel.
Step 2
Combine sugar and 2 cups water in same saucepan. Stir over medium heat until sugar dissolves. Add the orange peel, star anise, and vanilla bean. Bring to a boil. Reduce heat to low and simmer, partially covered and stirring occasionally, until peel is soft and syrup has thickened, 50-60 minutes. Let cool slightly. Transfer peel to a cutting board and thinly slice. Return peel to syrup. DO AHEAD:Can be made 1 week ahead. Place in a jar, cover, and chill.
For cake:
Step 3
Preheat oven to 350°F. Butter pan. Line with a parchment-paper round; butter paper. Bring currants and Grand Marnier to a simmer in a small saucepan over medium heat. Remove from heat and let steep.
Step 4
Meanwhile, sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat 10 tablespoons butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in orange juice, marmalade, and orange zest. Beat in eggs one at a time, blending well between additions (mixture may look curdled).
Step 5
Add dry ingredients in 3 additions and milk in 2 additions, beginning and ending with dry ingredients and beating to blend between additions. Beat in any Grand Marnier not absorbed by the currants. Fold in currants. Pour batter into prepared pan; smooth the top.
Step 6
Bake cake until a tester inserted into the center comes out clean and the top is golden, 40-45 minutes. Let cool in pan on a wire rack. DO AHEAD:Can be made 1 day ahead. Store airtight at room temperature.
Step 7
Remove pan sides from cake. Invert onto a serving plate. Arrange candied orange peel over and brush with some of syrup, if desired.
Leave a Review
Reviews (10)
Back to TopI am an experienced baker, but unlike others, I found this cake dry and floury. Perhaps I made a mistake in the measurements, especially since I reduced the amounts as well as the size of the pan. That being said, it was a waste of time and ingredients. If I were going to make again (which I'm not), I would make a larger amount of the orange syrup, poke holes in the still-warm cake and spoon some syrup over to be absorbed. I also thought it would be even more attractive with candied orange slices on the bottom of the pan,or topped with them afterwards.
Anonymous
Ft. Washngton, PA
2/3/2013
光和湿润蛋糕的碎屑结构pineapple upside down cake or rum cake, but not too boozy at all (yay, i'm not a fan of strong boozy flavor). Easy to make and presents well with a subtle orange flavor. Can star as part of an upscale dinner or a simple potluck.
jenniparks
Manassas, VA
5/2/2012
great lite cake.
Anonymous
4/22/2012
This is a delicious and moist cake. I used dried cranberries instead of currants. The candied peel on top is a must, don't skip it! This was heaven on a plate.
taterluv
4/16/2012
A great cake -moist & flavourful. Made as written except replaced the currants with raisins.
Anonymous
Victoria, BC
4/16/2012
Delicious and moist, wonderful rich flavor. I didn't make the orange peel however. The cake was wonderful on its own.
jsimon
Roswell, GA
4/16/2012
Made this for Easter dessert. Very rich, moist and dense cake and tastes a lot like the Grand Marnier. Don't need too much of the sugar syrup on top because the cake is pretty sweet. Think it would be better for brunch than for dessert, but really enjoyed the cake and will definitely make again.
rigelh
West Chester, PA
4/10/2012
This was terrific. Made it for Easter dessert and everybody raved. I baked it on Saturday, let cool, then stored it in an airtight container. Sunday afternoon I put the candied orange peel on top and, because I thought I'd overbaked it a tad, I drizzled quite a bit of the syrup on top. The cake soaked it up and turned out wonderfully moist. Will definitely make it again.
Anonymous
Portland, OR
4/10/2012
Well, as it cooled, the cake absorbed the syrup that was boiling around it. (Note that I didn't mistakenly add the candied orange peel syrup to the cake!) I wouldn't call this a cake. The texture was a little gummy but not unpleasantly so. Overall, it was pretty good, but I probably won't make it again.
Anonymous
Maryland
4/8/2012
I can't rate this yet because I haven't tasted it. It's been in the oven for 40 minutes now. You don't often see a cake boil while it bakes. I keep checking the recipe to see whether I added too much liquid, but I seem fine. There certainly was no need to smooth the top of the cake when I poured the batter into the pan. When it says you can brush with syrup, I thought it meant from the orange peel -- not that the cake would bake in its own syrup!
Anonymous
Maryland
4/7/2012
