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Who remembers and loved Sara Lee orange cake?

Annette Holbrook(z7a)

4 years ago

last modified: 4 years ago

This is one of those childhood memories. Occasionally my mom would buy a frozen cake, either Sara Lee Chocolate pound cake or orange cake with frosting. My brother and I would fight over the orange cake every time. I thought for his birthday I would try to recreate it, or at least the flavor. I was thinking I could add some orange extract to my yellow cake recipe and add some orange juice and orange zest to a standard buttercream or cream cheese frosting.

Thoughts or suggestions?

Featured Answer

Annette Holbrook(z7a)
Original Author

4 years ago

So here it was. It was fabulous.

For the frosting I did 1/4 c lightly salted softened butter creamed with 4 oz softened cream cheese. Then added 3 c confectioners sugar, the zest of 1 orange and the juice from half the orange. I refrigerated overnight to allow flavor to develop. Then I made the cake the following morning. I added the juice from the remaining half of the orange to soften the frosting before frosting the cake.

For the cake I just did my standard gluten free yellow cake and added the zest and juice of 1 orange at the end of prep.

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Comments (12)

sushipup1
4 years ago
I loved it, too. Have you tried googling it? Found this one, and it has the little flecks of rind in the icing,

https://ambikaskitchen.com/?p=4014
bragu_DSM 5
4 years ago
yup
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gardengal48 (PNW Z8/9)
4 years ago
I was going to post this recipe earlier but got sidetracked........

Glazed orange bundt cake

It is a family favorite with a very intense orange flavor and super easy to make.
lindac92
4 years ago
Orange extract will make it taste like chemicals.....the old Sara Lee cakes were the closest thing to home made....these days Sara Lee stuff tastes strongly of preservatives and artificial flavorings.
I think you were on the fight track with adding orange zest to your yellow cake recipe, and make a butter cream using frozen orange juice concentrate for the liquid ( all you will need is about a tablespoon so it better be very orangey!) and some grated zest.
Now if you can recreate that pound cake from way back when....
User
4 years ago
last modified: 4 years ago
I agree orange zest in the cake, orange juice in the frosting and add grated zest to the frosting as well. And tell us how it comes out!
Annette Holbrook(z7a)
Original Author
4 years ago
last modified: 4 years ago
I’m making the frosting tomorrow morning. In my experience, frostings with flavor do better with a day to let the flavors sink in. Making the cake on Wednesday so will report on the outcome.

I will accept the challenge and try the chocolate pound cake next. I’m not much of a cook, (thankfully my husband is a great home chef) however I can bake!
chloebud
4 years ago
Something I do when it comes to adding the syrup to the hot cake...turn the cake upside down and poke holes with a very narrow straw (vs toothpick). Pour the syrup on the bottom of the cake focusing on the straw holes. Cool cake and top with glaze.
chloebud
4 years ago
Nicely done!
bragu_DSM 5
4 years ago
use lemon zest [sted orange] and you have a wonderful lemon cake ... using above recipe
arkansas girl
4 years ago
YUM! So your brother is THREE? HAHAHA!
HU-771073281
last year
Best cake ever, where does one buy this now ? I never see it anymore.

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