Dr. Malley'S Orange Cake
A moist orange cake bursting with citrus flavor, complemented by nuts and a touch of liqueur, perfect for celebrations or a delightful afternoon treat.
Ingredients
- 1 cup butter, room temperature ⓘ
- 1 1/2 cups sugar ⓘ
- 3 eggs, separated ⓘ
- 2 cups flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 cup sour cream ⓘ
- 1 orange rind, grated ⓘ
- 1/2 cup chopped walnuts or pecans
- 1/4 cup orange juice ⓘ
- 1/3 cup Grand Marnier or other orange-flavored liqueur ⓘ
- 2 tablespoons blanched almonds
Instructions
- Heat oven to 350°F (175°C).
- Cream together the butter and 1 cup of sugar until light and fluffy.
- Beat in the egg yolks one at a time.
- Sift together the flour, baking powder, and soda.
- Add the dry ingredients alternately with the sour cream, stirring until smooth.
- Stir in the orange rind and chopped nuts.
- Beat the egg whites until stiff but not dry.
- Fold the egg whites into the batter gently.
- Grease a 9-inch tube cake pan and pour in the batter.
- Bake for 50 minutes or until the cake tests done.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature and cream it well with sugar. If you don't have Grand Marnier, any orange-flavored liqueur will work, or you can omit it for a non-alcoholic version. Consider adding a touch of vanilla for extra flavor. If you prefer nut-free, simply leave out the walnuts or pecans.
Serving Suggestions
This cake is delightful on its own, but you can enhance it with a dusting of powdered sugar or a light glaze. Pair it with fresh berries or whipped cream for a refreshing contrast. It also pairs beautifully with Miss-Gulf Coast Pralines for a sweet treat during gatherings or celebrations.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil and place it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze for up to three months. To reheat, slice and warm individual pieces in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Dr. Malley'S Orange Cake contains roughly 621 calories, with 12g protein, 68g carbohydrates, and 36g fat. It is an excellent source of calcium (28% of the Daily Value) and protein (25% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of separating them?
Using whole eggs will change the texture of the cake. The separated egg whites whipped to stiff peaks help create a lighter, fluffier cake. If you're short on time, you can try using whole eggs, but expect a denser result.
What can I substitute for sour cream?
If you don't have sour cream, you can use plain yogurt as a substitute. Greek yogurt will yield a thicker cake, while regular yogurt will work well too. You can also mix cream cheese with a little milk to achieve a similar consistency.
How can I make this cake more orange-flavored?
To intensify the orange flavor, add more grated orange rind, or increase the orange juice to 1/2 cup. You can also incorporate a splash of orange extract for an extra boost without altering the texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).