Monday, April 9, 2012

Davey's Favorite Cake {Orange Icebox Cake Recipe}

This recipe is for my husband's favorite cake in the whole wide world.... his Grandma always made it for her "Davey" and I remember my first taste of it was at our engagement party, it was a sheet cake that Grandma made and every time we visited Jersey after that an orange cake "appeared".  In the early years it never would've occurred to me to ask for the recipe and make THE Orange Cake, probably because I was too bust screwing up Rice-a-Roni and the like.  But then some years ago Grandma shared the recipe and I've made it ever since.  I initially made it in a 9 x 13 because that's how I thought it was supposed to be but I've learned since it was meant for a bundt pan.  I use this old heavy plastic one my Mom gave me when she was purging stuff once and it works like a charm.... and it's a great cake that is perfect for a casual hot afternoon barbecue or fancy enough for a tea party or ......an Easter Brunch :)

It's not time consuming to put together BUT it is night before.....  TIP:  Enjoy this recipe for what it is, EASY.  I have made my own angel food cake to make this "from scratch" but I decided long ago that's a waste of resources.... buy an angel food cake from the bakery at your grocery store.  It will be so lovely.




HERE'S WHAT YOU NEED:
1 ANGEL FOOD CAKE 
2 CANS MANDARIN ORANGES {DRAINED}
1 &1/2 PACKAGES OF KNOX UNFLAVORED GELATIN
1/2 CUP COLD WATER
1 CUP HOT WATER {from tap is fine}
1 CUP SUGAR
2 CUPS HEAVY WHIPPING CREAM {divided}
1 CAN FROZEN ORANGE JUICE CONCENTRATE {SMALLEST CAN THEY HAVE: NOTE: I've not been able to find the small one in recent years and just use 1/2 of a large can}     

WHAT YOU DO:
In a small bowl add gelatin to cold water and stir well, then stir in hot water, and finally stir in sugar until dissolved and let mixture cool {won't take long}. 

In your mixer bowl whip 1 cup of the heavy whipping cream, add 1 can orange juice and mix well with a spatula or wooden spoon then add your gelatin mixture and mix well.  It will be orange and soupy.  

Tear cake into chunks. 

You are READY for assembly.

Take a bundt pan and layer with 1/3 of cake, 1/3 of orange mixture and 1/4 of the orange slices. Keep alternating until all used (except for 1/4 of oranges).  I pat it done gently with my spatula to make sure all the cake is "wet".

Cover and put in refrigerator overnight . The next day turn out onto plate (if you can't get it out put into a pan of hot water for a couple of SECONDS) frost with second cup of heavy cream (whipped), decorate with remaining oranges. 

Keep in fridge until ready to eat -then enjoy :)   
                                                                                                                                                                                                                                                                                
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8 comments:

  1. I have to say, angel food cake is one of those things I always, always bought from the store because I knew it would save me so much time and taste great with strawberries and whipped cream!

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    1. In my Mom's old stuff I actually have a special Angel Food pan.... I've used it but not to tear up and through in a mold.... lots of work to make a beautiful angel food cake. Unless you are Publix!

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  2. This does look like the perfect cake for spring. Light angel food cake with sweet fruit is always a hit! Your cake does look delicious. Have a great day!

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    1. just like that awesome berry meringue on your blog!!!!

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  3. What a great cake - no wonder it's his favorite! Great recipe, Heidi! Thank you for sharing.

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    1. and I've never screwed it up.... not like the Rice-a-Roni!

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  4. I will have to try this recipe. It sounds delicious. My grandma would make a chocolate cake using angel food that was out of this world. I should make that too. Calorie free of course!

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    1. You've got to share!!! did you just swear on my blog? you did! I heard you say CALORIE!

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