Orange Bishop Cake
Orange Bishop Cake is a moist, flavorful treat combining the bright citrus notes of orange with rich, buttery layers. Its tender crumb and sweet glaze make it perfect for afternoon tea, brunch, or special gatherings. The vibrant orange flavor and simple preparation appeal to both novice and experienced bakers.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in orange juice and vanilla extract.
- Gradually add flour, mixing until just combined.
- Pour batter into a greased baking pan.
- Bake in a preheated 350°F (175°C) oven for 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is hot, make holes in the top of the cake with a fork or skewer.
- Mix 1/2 cup sugar and 3/4 cup orange juice, then pour over the hot cake allowing it to soak in.
Tips & Substitutions
For a lighter texture, ensure that the butter is at room temperature before creaming it with sugar. You can substitute the orange juice with lemon juice for a different citrus flavor. To enhance the cake's moisture, consider adding a tablespoon of sour cream to the batter. This cake also pairs beautifully with Fluffy Baked Potatoes as a savory side.
Serving Suggestions
Slice the cake and serve with a dusting of powdered sugar or a dollop of whipped cream for added indulgence. It pairs wonderfully with fresh fruit like berries or a scoop of vanilla ice cream. For a complete meal, consider serving it alongside Easy Egg Pie for a delightful brunch experience.
Storage & Reheating
Store leftover Orange Bishop Cake in an airtight container at room temperature for up to three days. To keep it fresh longer, refrigerate it for up to a week. If you want to reheat, warm individual slices in the microwave for about 15-20 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Bishop Cake contains roughly 593 calories, with 11g protein, 107g carbohydrates, and 6g fat. It is an excellent source of iron (23% of the Daily Value) and protein (22% of the Daily Value), and a good source of vitamin C and calcium. It also contributes 3g 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 margarine instead of butter?
Yes, you can substitute margarine for butter in this recipe. However, using butter will give the cake a richer flavor and better texture. If you choose margarine, ensure it's a high-quality brand for the best results.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it during the last 10-15 minutes of baking to prevent overcooking, as oven temperatures can vary.
What can I do if the cake is too dry?
If the cake turns out dry, you can brush it with additional orange juice or a simple syrup made with sugar and water to add moisture. Serving it with whipped cream or ice cream can also help balance 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).