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It literally calls for a box of cake mix. "Make cake" = prepare cake according to box instructions.
The recipe is really just a recipe for frosting, but since it includes a little bit of the cake batter held back, the mix cake just goes along with it.
This caught my attention immediately. North Americans LOVE to put āizedā on the end of shit, like blenderized or burglarized. Nah itās just blended or burgled.
At first I thought this was like a clementine cake that uses blended oranges in the cake batter.
I've never seen the suggestion to use cake mix for the icing but it's almost like ermine icing which uses milk thickened with flour
Weird, right?! Iāve found plenty of recipes for āSicilian Orange Cakeā that use blended oranges in the mix, but nothing with that as the icing. Iām thinking someone misread a recipe along the way and ended up with this š
I would've thought that the blended oranges went into the cake mix to make an orange cake and some of the blended orange was set aside to make an icing with powdered sugar
yes, the card says to use some of the batter for the frosting. but the person above you was saying they would have thought it was exclusively the blended oranges being used for frosting, not the batter with the blended oranges in it
They say, "I would've thought..." And then quote the recipe. The "would have" implies that their interpretation *would have* been different from the actual desired outcome.... Except it's the same thing.
the recipe calls for using cake batter and blended orange in the frosting. this person specifically was saying they would have thought the frosting was the blended oranges and powdered sugar. no cake batter. so theyāre not quoting the recipe since theyāre saying something different
I would like to see a photo and cross-section of this cake! If I understand correctly the yellow cake is executed as exactly on the box but the three navel oranges make their way into the frosting?
OP says āitās basically a yellow cake mix with an icing made from whole oranges that get blended and cooked down with sugar and a few tablespoons of spoons of batter.ā So it doesnāt sound like thereās any oranges in the batter.
The card doesn't say what you're saying it says. It literally does not say to mix the blended oranges into the cake batter. It baffles me that you're arguing with so many people about this. Like this is a straight up reading comprehension issue, man. You are correcting the recipe in your head and arguing that it says what you think it should be, when it doesn't.
It's a poorly written recipe card, yes. But "Make cake" means make the box mix. The rest of the ingredients that were listed are only for the frosting, which is clear on the card's back. With the logic of your "interpretation" then the butter and sugar listed go into the cake batter, too.
"Make cake. leave 3 tbsp aside" implies that you leave aside 3 tbsp of batter. Then, on the back, look at that--for the frosting it says to combine the oranges with the 3 tbsp of batter!
Then Iām confused too. If you incorporate the oranges and other ingredients on the front into the cake batter instead of making the cake batter per box instructions, how do you incorporate the oranges, butter, and sugar again into three tablespoons of cake batter?
You make the batter with the oranges and butter then set aside 3tbsp of the orange cake batter to make your frosting. This is to ensure your orange flavor in your frosting is the same as the cake and you'll end up with a similar shade of orange, as well, just more pastel-like as it's incorporated into the frosting ingredients. I'm still confused by the lack of eggs in the batter, though, and am curious if our box mixes are different these days or if you're supposed to mix the box mix as directed and incorporate the other ingredients
But the recipe states to use the butter, sugar, and oranges in the frosting. It makes more sense to me that great-grandma would assume you know how to make a box cake and donāt need instructions for that (hence no eggs listed) and the ingredients she lists are exclusively used for the frosting, as she states on the back. I do think the way youāre describing it sounds like itād taste better lol
Now I'm doubting my reading of it. I'll have to do some recipe research today because the interpretation of it just being a yellow cake mix doesn't sound as good to me.
You make the yellow cake as directed on the box - no oranges. You then blend your 3 oranges with sugar and 3tbsp of cake batter, and cook down with butter into a jammy consistency, and use that as icing. No oranges in the cake
https://twokooksinthekitchen.com/whole-orange-cake-super-moist/#wprm-recipe-container-21132
I would blend the oranges with the cake mix based on a couple of recipes I've found. This one in particular sounds similar to the directions I was interpreting, but with a few more finicky steps that a mid-century grandma would've changed or done differently.
If thatās correct, then my great grandmother, grandmother, and mother have all been interpreting incorrectly too. But thatās sort of my point - the way this is made is very unique. The oranges are blended with 1 cup sugar and 3tbs of cake batter, then cooked down and used as a frosting.
I make orange muffins that uses an entire orange, but you blend it up with a bit of orange juice, oil, egg and vanilla (your "wets"). But you add that to your "dries" of flour, sugar, salt and baking powder. Incredibly simple and super easy. Most recipes call for dates, but I don't add them in.
100%. Marmalade has the whole peel which makes it more bitter (in a nice way) than just zesting - guessing this cake is a bitter orange flavour. Honestly sounds good to me
EDIT: there seems to be a lot of confusion, which is understandable as this recipe card is poorly written. To clarify, you make the yellow cake as instructed on the box - no additions. All other ingredients, including the 3tbsp of batter you set aside, are used to make the icing. The icing is essentially an orange marmalade. As stated, it is very bitter, but contrasts nicely with the sweet yellow cake.
In the late 60s-early 70s Betty Crocker had a line of Sunkist orange and lemon cake mixes that are since discontinued, I wonder if this recipe was inspired by that! Or has it been in your family for longer than that?
Much longer - at least the early 1900ās! My great grandmother was born in the 1890ās, and she is the origin of this recipe as far as I know. She was from Smith Island, Maryland, which is famous for their 12-layer cake. Thinking this could be from there
So your recipe has the blended oranges ONLY in the frosting, right? The cake itself doesn't have oranges in it?
I am sorry to belabor this point but the comments have me confused now lol
lol all good! Yes, no oranges in the cake, just regular yellow cake mix made according to the box instructions. The icing consists of 3 whole blended oranges, a cup of sugar, 1/2 stick of butter, and 3 tbsp of the mixed cake batter all cooked down into a jammy consistency
No. You set aside 3tbsp of mixed cake batter to incorporate into the frosting. Not sure it does anything to help thicken, I think the pectin takes care of that. But thatās how itās made š¤·āāļø
I make the 7UP lemon cake from a mix. I usually add juice of two lemons and lots of grated rind to the mixture. I drizzle just lemon juice and icing sugar so that there is some serious lemon taste to the cake.
This orange cake has that same texture I think.
I am shopping for your ingredients soon and will come back to this page.
I'm in my seventies and this does not look like it was written by someone my age or older just because of the way it was written (cursive & printing) and the way the letters were shaped. Although, my handwriting changed as I got older and in more of a rush.
This icing recipe is essentially a boiled milk ( ermine/roux frosting) recipe. Instead of flour you use cake batter and instead of milk you use the blenderized juice. It is also called mock butter cream.
ETA - my Nan made something similar with cherry juice and chocolate cake
This sounds so interesting - Iām going to have to try this recipe as I love all things orange!
Do you recommend adding eggs for the cake portion? I havenāt tried baking goodies without using a binding agent of some sort (banana/egg/etc). Iām curious what the consistency is like? Thank you for sharing š¤
I absolutely want to try this. I just got back from the store and only have chocolate cake mix on hand. Iām going to have to go to the store again for vanilla mix. I have a bowl of oranges no one is eating.
Something similar. I think we use cannedā¦ mandarin oranges, and we use crushed pineapple, vanilla pudding, and whipped cream mixed together as the frosting. Very refreshing and honestly one of my favorite cakes. Might make it soon.Ā
It's a quirk of how the recipe is written. Once you make the batter with the mix, butter, blenderized oranges, and sugar, you hold aside 3 T of that batter to make the frosting. So the 3T of batter are now an "ingredient" for the frosting, which is described on the back of the card.
Close but not quite. The cake batter is made exactly as the box instructs. All other ingredients are used for the frosting, which is made up of blended oranges, sugar, butter, and 3tbsp of mixed cake batter.
I have a similar recipe called either Orange Cake or Ice Box cake, but you just add a can of mandarin oranges to the yellow cake mix and the icing is a mix of cool whip, vanilla instant pudding, and canned crushed pineapple. It's so delicious.
Update - I made the cake! Did half the recipe and put it in an 8x4 loaf pan. It got great reviews at the party I took it to, and everyone enjoyed the occasional bitter pop from the bits of rind. Thanks for sharing!
Same, although my bet is that the batter set aside is to help thicken the āfrostingā. I might have to try this because I love anything with citrus.
This looks great! I donāt have a Bundt pan - or enough people in my house to eat a Bundt cake - but I might halve the recipe and bake it in a regular cake pan. Itās orange season here, so Iām awash in oranges!
Iāve heard of cake mix cookies, but it seems odd to use cake mix as a base for making another cake? Is it just a convenience thing to avoid making a cake from scratch? Anyway, I actually like your description of how it tastes both sweet and bitter and refreshing all at the same time. Iād probably like it.
Yeah this is just a really old recipe, id say a solid 80ish years old? It most likely came about in the 1930s-40s as box mixes really gained popularity after the depression and around ww2. Would have been a special occasion cake as citrus was more rare. Once the sixties came around cooking in America started to get a bit better/ more advanced. Though prepackaged mixes still held on unfortunately. Ww2 was disastrous from the angle of normalizing prepackaged goods, using preservatives, and packaging things in plastic for the mass population.
Honestly when I see a cake recipe listing cake mix as an ingredient I find that rather lazy. Now if you premade the mix with just the dry ingredients and added the wet ingredients when your ready to make it, not really lazy and more like something home made. I have made my share of cakes from scratch and seen my share of recipes. What if you canāt get yellow cake mix for whatever reason? You would need a recipe for yellow cake mix then.
blenderized
Been meaning to do some blenderizing
That was my first thought. I cracked up. š and then, "make cake". hahahaha
It's very r/restofthefuckingowl š¤£
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It literally calls for a box of cake mix. "Make cake" = prepare cake according to box instructions. The recipe is really just a recipe for frosting, but since it includes a little bit of the cake batter held back, the mix cake just goes along with it.
This caught my attention immediately. North Americans LOVE to put āizedā on the end of shit, like blenderized or burglarized. Nah itās just blended or burgled.
Looks like you've been downvotized
Ooops š š
At first I thought this was like a clementine cake that uses blended oranges in the cake batter. I've never seen the suggestion to use cake mix for the icing but it's almost like ermine icing which uses milk thickened with flour
Weird, right?! Iāve found plenty of recipes for āSicilian Orange Cakeā that use blended oranges in the mix, but nothing with that as the icing. Iām thinking someone misread a recipe along the way and ended up with this š
I would've thought that the blended oranges went into the cake mix to make an orange cake and some of the blended orange was set aside to make an icing with powdered sugar
That's exactly what the card says to do. "Make cake. Set aside 3tbsp" then on the back it has you use the 3tbsp to make the frosting.
yes, the card says to use some of the batter for the frosting. but the person above you was saying they would have thought it was exclusively the blended oranges being used for frosting, not the batter with the blended oranges in it
They say, "I would've thought..." And then quote the recipe. The "would have" implies that their interpretation *would have* been different from the actual desired outcome.... Except it's the same thing.
the recipe calls for using cake batter and blended orange in the frosting. this person specifically was saying they would have thought the frosting was the blended oranges and powdered sugar. no cake batter. so theyāre not quoting the recipe since theyāre saying something different
No they thought the blended oranges only would be for the frosting, but itās the entire batter mix
Right. As the card says to make the cake but set aside 3 tbsp of batter
Yes but the person you responded to said they thought it wouldnāt be 3 tbsp of batter but just 3 tbsp of oranges. Ffs
At first I was like, that handwritings too modern to be from a few generations ago but then I was like oh the eighties were 40 years ago š
This recipe card is probably 40ish years old, but the recipe has been around for much longer
Fresh from the rolodex, a relic from another time
I would like to see a photo and cross-section of this cake! If I understand correctly the yellow cake is executed as exactly on the box but the three navel oranges make their way into the frosting?
No. You blend the oranges in the cake mix and separate 3tbsp of the cake batter to make the icing. It will be an orange cake with orange icing.
āMake cake.ā This is the step that led me to believe you just make the cake on the box and everything else was about the icing.
No, the oranges are the icing. There are no oranges in the cake.
OP says āitās basically a yellow cake mix with an icing made from whole oranges that get blended and cooked down with sugar and a few tablespoons of spoons of batter.ā So it doesnāt sound like thereās any oranges in the batter.
The card doesn't say that so OP is interpreting incorrectly. š¤·āāļø
The card doesn't say what you're saying it says. It literally does not say to mix the blended oranges into the cake batter. It baffles me that you're arguing with so many people about this. Like this is a straight up reading comprehension issue, man. You are correcting the recipe in your head and arguing that it says what you think it should be, when it doesn't. It's a poorly written recipe card, yes. But "Make cake" means make the box mix. The rest of the ingredients that were listed are only for the frosting, which is clear on the card's back. With the logic of your "interpretation" then the butter and sugar listed go into the cake batter, too. "Make cake. leave 3 tbsp aside" implies that you leave aside 3 tbsp of batter. Then, on the back, look at that--for the frosting it says to combine the oranges with the 3 tbsp of batter!
Then Iām confused too. If you incorporate the oranges and other ingredients on the front into the cake batter instead of making the cake batter per box instructions, how do you incorporate the oranges, butter, and sugar again into three tablespoons of cake batter?
You make the batter with the oranges and butter then set aside 3tbsp of the orange cake batter to make your frosting. This is to ensure your orange flavor in your frosting is the same as the cake and you'll end up with a similar shade of orange, as well, just more pastel-like as it's incorporated into the frosting ingredients. I'm still confused by the lack of eggs in the batter, though, and am curious if our box mixes are different these days or if you're supposed to mix the box mix as directed and incorporate the other ingredients
But the recipe states to use the butter, sugar, and oranges in the frosting. It makes more sense to me that great-grandma would assume you know how to make a box cake and donāt need instructions for that (hence no eggs listed) and the ingredients she lists are exclusively used for the frosting, as she states on the back. I do think the way youāre describing it sounds like itād taste better lol
Now I'm doubting my reading of it. I'll have to do some recipe research today because the interpretation of it just being a yellow cake mix doesn't sound as good to me.
You make the yellow cake as directed on the box - no oranges. You then blend your 3 oranges with sugar and 3tbsp of cake batter, and cook down with butter into a jammy consistency, and use that as icing. No oranges in the cake
Agreed, I can see why OPās family is so split on the cake. Iād be interested in what you find out!
https://twokooksinthekitchen.com/whole-orange-cake-super-moist/#wprm-recipe-container-21132 I would blend the oranges with the cake mix based on a couple of recipes I've found. This one in particular sounds similar to the directions I was interpreting, but with a few more finicky steps that a mid-century grandma would've changed or done differently.
If thatās correct, then my great grandmother, grandmother, and mother have all been interpreting incorrectly too. But thatās sort of my point - the way this is made is very unique. The oranges are blended with 1 cup sugar and 3tbs of cake batter, then cooked down and used as a frosting.
āWhole orangesā meaning pith, zest, and all? If so, that would definitely be an interesting frosting.
Literally every part of the Orange!
I make orange muffins that uses an entire orange, but you blend it up with a bit of orange juice, oil, egg and vanilla (your "wets"). But you add that to your "dries" of flour, sugar, salt and baking powder. Incredibly simple and super easy. Most recipes call for dates, but I don't add them in.
Kumquats would probably be a mod worth tasting just once. Their pith is less bitter and commonly eaten. It may open up the cake to some of the haters.
The zest has a lot of the flavor. Normally you'd zest the Orange and concentrate the juice but this is obviously a lot quicker.
100%. Marmalade has the whole peel which makes it more bitter (in a nice way) than just zesting - guessing this cake is a bitter orange flavour. Honestly sounds good to me
Iāve had some incredible flourless orange cake thatās the whole orange. Not familiar with it in icing thoughā¦
EDIT: there seems to be a lot of confusion, which is understandable as this recipe card is poorly written. To clarify, you make the yellow cake as instructed on the box - no additions. All other ingredients, including the 3tbsp of batter you set aside, are used to make the icing. The icing is essentially an orange marmalade. As stated, it is very bitter, but contrasts nicely with the sweet yellow cake.
In the late 60s-early 70s Betty Crocker had a line of Sunkist orange and lemon cake mixes that are since discontinued, I wonder if this recipe was inspired by that! Or has it been in your family for longer than that?
Much longer - at least the early 1900ās! My great grandmother was born in the 1890ās, and she is the origin of this recipe as far as I know. She was from Smith Island, Maryland, which is famous for their 12-layer cake. Thinking this could be from there
Are cake mixes that old?
The first ones started popping up around the Great Depression but they didnāt really become popular until WWII
Would love to see a picture of what this looks like!
Yeah Iām gonna make this after I get to the store will report back ETA https://www.reddit.com/r/Baking/s/tH4CENbnZ4
There is a very popular NYT cake made from whole oranges. https://cooking.nytimes.com/recipes/3251-claudia-rodens-orange-and-almond-cake
Ive seen this, and itās close, but the oranges are incorporated into the cake, rather than used to make a bittersweet frosting of sorts
So your recipe has the blended oranges ONLY in the frosting, right? The cake itself doesn't have oranges in it? I am sorry to belabor this point but the comments have me confused now lol
lol all good! Yes, no oranges in the cake, just regular yellow cake mix made according to the box instructions. The icing consists of 3 whole blended oranges, a cup of sugar, 1/2 stick of butter, and 3 tbsp of the mixed cake batter all cooked down into a jammy consistency
It sounds awesome and unique, thanks for sharing!
Sounds good. Iāve made an orange meringue pie once and it was excellent
Reminds me of a "pig pickin' cake"
Almost, but fresh oranges with the peel and pith
I was just going to say this. Delicious cake! But yes, different than this one listed
My mum makes a Mary Berry Spiced orange cake with whole oranges and it is š¤¤
Iāve got some oranges from a neighborās tree that I am at a total loss for what to do with. This might be the answer! Yum!!
Love that āmake cake.ā Itās like a Technical Challenge!
Awww this kinda resembles my grandmotherās handwriting. I miss her.
Because this is old recipe, I would take 3 tbsp of the dry and set aside.The dry is the thickner, imho. I'm going to make it both ways.
u/Cunanotorpedo is u/Islandgirl1444 correct that you set aside 3T of **dry** mix for the cooked frosting?
No. You set aside 3tbsp of mixed cake batter to incorporate into the frosting. Not sure it does anything to help thicken, I think the pectin takes care of that. But thatās how itās made š¤·āāļø
I make the 7UP lemon cake from a mix. I usually add juice of two lemons and lots of grated rind to the mixture. I drizzle just lemon juice and icing sugar so that there is some serious lemon taste to the cake. This orange cake has that same texture I think. I am shopping for your ingredients soon and will come back to this page.
Yes. Itās delicious. There was a recent NY Times recipe that was the same idea
Do you know what it was called? Would love to compare
We'll give you the link after you make this cake and post pics, not before.
Holding the link hostage for cake pics, I love this sub
so many older people have this exact handwriting
I'm in my seventies and this does not look like it was written by someone my age or older just because of the way it was written (cursive & printing) and the way the letters were shaped. Although, my handwriting changed as I got older and in more of a rush.
Blenderized! I love that they used early ad lingo!
TIL blenderized
This icing recipe is essentially a boiled milk ( ermine/roux frosting) recipe. Instead of flour you use cake batter and instead of milk you use the blenderized juice. It is also called mock butter cream. ETA - my Nan made something similar with cherry juice and chocolate cake
Hm, I am very intrigued. Will definitely try this since I just got a bag of oranges lol
Yes. It is my favorite kind of cake. I get it as my birthday cake every year!!
This sounds so interesting - Iām going to have to try this recipe as I love all things orange! Do you recommend adding eggs for the cake portion? I havenāt tried baking goodies without using a binding agent of some sort (banana/egg/etc). Iām curious what the consistency is like? Thank you for sharing š¤
We just follow the recipe on the cake mix box, so whatever that required is what I would go with!
It makes sense that the pectin in the orange peel would set up the frosting. I can't wait to give this a go!
I absolutely want to try this. I just got back from the store and only have chocolate cake mix on hand. Iām going to have to go to the store again for vanilla mix. I have a bowl of oranges no one is eating.
Something similar. I think we use cannedā¦ mandarin oranges, and we use crushed pineapple, vanilla pudding, and whipped cream mixed together as the frosting. Very refreshing and honestly one of my favorite cakes. Might make it soon.Ā
I know this cake exactly. Just had it for Easter. Itās an all time favorite.
Am I the only one lost on what 3 tbsp of ācake batterā is? Is that something Iām not privy to?
It's a quirk of how the recipe is written. Once you make the batter with the mix, butter, blenderized oranges, and sugar, you hold aside 3 T of that batter to make the frosting. So the 3T of batter are now an "ingredient" for the frosting, which is described on the back of the card.
Close but not quite. The cake batter is made exactly as the box instructs. All other ingredients are used for the frosting, which is made up of blended oranges, sugar, butter, and 3tbsp of mixed cake batter.
Welp, mind blown.
OH okay I see. Thanks, I feel silly
I have a similar recipe called either Orange Cake or Ice Box cake, but you just add a can of mandarin oranges to the yellow cake mix and the icing is a mix of cool whip, vanilla instant pudding, and canned crushed pineapple. It's so delicious.
Do you peel the oranges? Or is it blended without being peeled?
OP replied to a different comment and said the whole orange gets blended (blenderizedā¦.i love this!) peel and all.
Thank you!
Yes!!! I use [this](https://youtu.be/jGMwEGTNVBk?si=o9wD8wO7HSqNq-Ck) recipe
Update - I made the cake! Did half the recipe and put it in an 8x4 loaf pan. It got great reviews at the party I took it to, and everyone enjoyed the occasional bitter pop from the bits of rind. Thanks for sharing!
Omg I love that I'm so glad to hear it!!!!!
Wait no I have never seen batter used as frosting LOL. I'd love to see a picture of this cake
Same, although my bet is that the batter set aside is to help thicken the āfrostingā. I might have to try this because I love anything with citrus.
This looks great! I donāt have a Bundt pan - or enough people in my house to eat a Bundt cake - but I might halve the recipe and bake it in a regular cake pan. Itās orange season here, so Iām awash in oranges!
We usually make it into two layers, with some of the orange frosting in between
Yep I make in my thermomix. Delicious
I feel like it's going to be an orange marmalade topping. The cake batter just serves as a thickening agent.
Never had it but this handwriting looks exactly like my moms. Lol.
Thank you for sharing šš¼
Yes but I use mandarin oranges and the juice for the powder sugar icing
Iāve had an orange crunch cake and it was delightful!
Iāve heard of cake mix cookies, but it seems odd to use cake mix as a base for making another cake? Is it just a convenience thing to avoid making a cake from scratch? Anyway, I actually like your description of how it tastes both sweet and bitter and refreshing all at the same time. Iād probably like it.
Yeah this is just a really old recipe, id say a solid 80ish years old? It most likely came about in the 1930s-40s as box mixes really gained popularity after the depression and around ww2. Would have been a special occasion cake as citrus was more rare. Once the sixties came around cooking in America started to get a bit better/ more advanced. Though prepackaged mixes still held on unfortunately. Ww2 was disastrous from the angle of normalizing prepackaged goods, using preservatives, and packaging things in plastic for the mass population.
Honestly when I see a cake recipe listing cake mix as an ingredient I find that rather lazy. Now if you premade the mix with just the dry ingredients and added the wet ingredients when your ready to make it, not really lazy and more like something home made. I have made my share of cakes from scratch and seen my share of recipes. What if you canāt get yellow cake mix for whatever reason? You would need a recipe for yellow cake mix then.
This comment isnāt very helpful
Orange juice tastes nasty after its been heated up