I’m not really a cake kinda girl. But this is like, um, YES.
Let them, LET ME EAT CAKE. NOW. A lot of it. I adapted this from an Ina Garten recipe and Parker-ized it by adding some Grand Marnier, Honeybells and a really decadent glaze.
After I made it the first time, I woke up still thinking about the delicious factor and turned it into bad ass french toast the next morning. See what I did there???
I got my Honeybell recipe inspiration down in Vero Beach, Florida with the super cool family who runs Countryside Citrus. I spent the day learning about Honeybell history (they’re a hybrid between grapefruit and a tangerine, btw). And there’s only a week or two left in Honeybell season, so you’ve got to order them STAT or you’ll have to wait an entire year until next January….
- 2 sticks butter softened
- 2 cups sugar
- 4 eggs
- 1/3 cup orange zest (about 2 Honeybells)
- 3 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/4 cup honeybell juice
- 3/4 cup buttermilk
- 1 Tb vanilla
- 1 small can of sweetened condensed milk
- Juice from 1/2 a Honeybell
- 2 Tb Grand Marnier (you can substitute 1 Tb orange extract)
- Cream the butter and sugar in a standing mixer until fluffy, about 2 minutes. Add the orange zest. Add the eggs one at a time, mixing after each one.
- Sift together the flour, baking soda, baking powder and salt.
- In another bowl, combine Honeybell juice, buttermilk and vanilla.
- Add flour and buttermilk mixture to creamed sugar/butter alternating, beginning and ending with flour.
- Line two 8 1/2 x 4 1/2 loaf pans with parchment paper.
- Bake at 350 for 45-50 minutes until a toothpick comes out clean.
- Let cakes cool.
- Poke small holes in the cakes with a toothpick (be generous here, because this is what allows the glaze to seep through and make the cake super moist!) So get pokey!
- Mix together the can of sweetened condensed milk, Honeybell juice and the Grand Marnier until smooth. Pour glaze over both cakes and cover. Let rest for 3 hours or up to overnight.
- Take cakes out of pans and turn over before slicing and serving.