ORANGE CAKE
I first made this cake 25 years ago for a friend's birthday -- It was so well received that I continue to make it from time to time for special occasions!
Provided by Sydney Mike
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F, then grease & flour two 9" round cake pans.
- Sift or whisk together the flour, baking powder & salt, then set aside.
- In a large mixing bowl, cream the butter, then slowly add the sugar, blending well.
- Add the eggs one at a time, beating well after each is added.
- In another bowl, mix together the orange juice & zest.
- To this orange mixture, alternate adding 1/2 the dry mixture, then 1/2 the liquid mixture, & repeat, blending well.
- Add this final orange mixture to the creamed butter mixture & blend well.
- Pour the batter into the prepared cake pans & bake for 30 minutes.
- Cool in the pans on a wire rack for 10 minutes, then remove from the pans & cool completely.
- For the frosting, melt the butter, then combine it with the orange juice & zest, beating well.
- Slowly add the powdered sugar & beat well.
- Place one cake layer upside down on a serving plate &, using less than 1/2 of the frosting, frost the first layer, staying at least 1 1/2 inches from the edge.
- Put the second layer upside right on the bottom layer, pushing down lightly to secure it.
- Frost the top of the cake, allowing some of the frosting to run down the sides.
Nutrition Facts : Calories 461, Fat 13.1, SaturatedFat 7.7, Cholesterol 77, Sodium 305.7, Carbohydrate 82.3, Fiber 1.1, Sugar 56.6, Protein 5.1
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