Can we start with dessert first? Wouldn't that be GREAT! = ) Tomorrow we're going to my BIG brother's home in Longview, Texas...Ric and his wife Karen and their daughter, Brianna. They are hosting a hamburger supper outside by the pool. I thought it would be a great time to "try out" this new/old cake recipe I found in the newspaper the other day...The lady baker said this Old-Fashioned Orange Layer Cake recipe was over 75 years old...I love anything orange!
You'll need fresh orange juice..1 cup orange juice= 3 medium-size orange
4 teaspoons grated orange rind= 1 medium-size orange
The recipe calls for 1/2 cups fresh orange juice for the cake and 1/3 fresh orange juice for the icing~
Cut oranges..sniffsniffsniffsniffsniffsniff...
Get the vintage glass juicer out!! I love doing this!!
To prepare cake, combine sugar and butter.
Add eggs and orange rind.
Reduce speed to low and beat in orange juice.
Blend well...
Add flour...
alternately with milk; beat well.
Pour into pans. Bake 22 to 25 minutes, until a wooden toothpick inserted in the center comes out clean.
Cool in pans 15 minutes. Remove from pans and cool completely on wire racks.
To prepare icing, combine butter, and half of the confectioners' sugar. Using a mixer at low speed, beat until well blended.
Add orange rind, orange juice...gradually add remaining sugar.
Beat until smooth. Spread about 3/4 cup icing on top of one layer. Place second layer on top. Spread remaining icing in a thin layer over top and sides. Serves 20.
I'm not leaving... I want a piece of cake! We can't cut it Tulley...not until tomorrow!!
Old-Fashioned Orange Layer Cake
Cake:
2 cups granulated sugar
1 cup unsalted butter, softened
5 eggs, at room temperature
1 tablespoon grated orange rind
1/2 cup fresh orange juice
2 1/2 cups self-rising flour
1 cup 2 % reduced-fat milk
Icing:
1/4 cup unsalted butter, softened
1 tablespoon grated orange rind
1/3 cup fresh orange juice
1 (1-pound) package confectioners' sugar
Preheat oven to 350. Grease and flour two 9-inch round cake pans.
To prepare cake, combine sugar and butter; cream with a mixer at medium-high speed. Add eggs and orange rind; blend well. Reduce speed to low and beat in orange juice. Add flour alternately with milk; beat well. Pour into pans. Bake 22 to 25 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pans 15 minutes. Remove from pans and cool completely on wire racks.
To prepare icing, combine butter, orange rind, orange juice and half of the confectioners' sugar. Using a mixer at low speed, beat until well blended. Gradually add remaining sugar; beat until smooth. Spread about 3/4 cup icing on top of one layer. Place second layer on top. Spread remaining icing in a thin layer over top and sides. Serves 20.
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