Orange Cake, Ancona-Style

Could you use Grand Marnier or Cointreau instead of Ouzo?

This is the best cake I ever made. I used a bundt pan similar to the one in the photo. Only modifications were to skip the Ouzo (I didn't have any) and use 2% milk (because it was on hand). Make sure you put the cake on a plate or pan with a lip on it when you pour on the orange juice. The cake is delicious cold out of the refrigerator the next day, and for the next 4 days thereafter. I thought about putting icing on it, but it doesn't need it. Make this, you won't be sorry.

The picture suggests a Bundt pan but the recipe calls for a tube pan (with removable bottom.) The cake doesn't rise much and is a little dense. Probably based on the technique.

It was a dense dough, only filled the bundt pan about 1/2 full. It worked out just fine. Really good.

I make this 3-4 x a year and use Grand Marnier or Cointreau, both are great (and then can be used for Margaritas). I also add a couple of tablespoons of GM or C into the orange juice and pour into the finished cake, yum! I use a Bundt pan, only because it's so pretty when it comes out. Does taste better the 2nd or 3rd day, so good for making ahead of time.

Thanks for this comment, besides the Bundt versus tube pan question what does "place the bottom of the pan over a tumbler or tall mug, using pot holders, and push down to raise the loose bottom" even mean???

How about leaving cake in Bundt pan and pouring syrup over it to soak in?

Replaced ouzo with Cointreau and used a Bundt pan. Cake looked exactly like the picture. So far so good. But I agree with others that filling holes with (spiked) OJ was far more tedious than the end result suggested - there must be a better way to achieve the glorious flavor and texture.I like the cheesecloth suggestion - has anyone tried it yet?

I have no food processor so I found an alternate method to prepare this cake with wonderful results. 1) combine peel and all dry ingredients in a mixing bowl and mix for 30 seconds. 2) beat eggs and liquids together in a measuring cup. Add half of this to the dry ingredients and mix until just combined. 3) Beat in butter 1 tb at a time. Add remaining liquid, beat at low speed until smooth batter forms then continue at high speed 2 minutes. Continue from Step 4 above.

To make the cake in a mixer try this-- 1) put peel and sugar in the mixer bowl and rub together with your fingers. Add flour and baking powder to bowl and mix for 30 seconds. 2) beat eggs, liqueur and milk together in a measuring cup. Add half of this to the dry ingredients and mix until just combined. 3) Beat in butter 1 tb at a time. A thick dough will form. Add remaining liquid, beat at low speed to make a smooth batter then beat at high speed 2 minutes to aerate. Continue from Step 4 above.

The dough was so dense that it caused my food processor to stop. While very delicious, it was too sweet for my taste and I will reduce sugar in the future. You might also try Claudia roden’s orange and almond cake. Equally tasty and easier to make.

My challenge with this cake was having a uniform soak. I used a bundt pan and it came out easily and looked beautiful, until I poked holes all over it. Maybe use a knife instead and wrap it in cheese cloth and every 10 minutes soak it again? If I can solve this issue, I'd love to make it again.

My results were not spectacular. Very dense and dry cake, even with all that juice. Next time I’m going to rethink the order the ingredients are added and go with a more traditional method - cream the butter and sugar, mix the flour and baking powder together, etc. Here’s hoping!

use a bamboo skewer to poke the cake all over. almost all the liquid will go in. the rest will get absorbed as the recipe says.