Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

You can substitute reconstituted orange juice for fresh; however, squeezing navel oranges only takes about 15 minutes and can make all the difference in this cake's fresh flavor.

Recipe by Southern Living December 2002

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Recipe Summary

Yield:
Makes about 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly.

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  • Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill 8 hours.

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