Orange Blossom Cake Recipe
Ingredients
| Sifted cake flour | 2 1⁄2 Cup (40 tbs), sifted | |
| Baking powder | 2 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Butter/Margarine | 2⁄3 Cup (10.67 tbs) | |
| Grated orange peel | 2 Teaspoon | |
| Grated lemon peel | 1⁄2 Teaspoon | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Eggs | 3 , well beaten | |
| Egg yolks | 2 , well beaten | |
| Orange juice | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3806 Calories from Fat 1302
% Daily Value*
Total Fat 148 g227.3%
Saturated Fat 85 g425.1%
Trans Fat 0 g
Cholesterol 1327.1 mg442.4%
Sodium 2205.6 mg91.9%
Total Carbohydrates 578 g192.6%
Dietary Fiber 7.2 g28.6%
Sugars 323 g
Protein 52 g104.9%
Vitamin A 109% Vitamin C 234.7%
Calcium 116.9% Iron 158.4%
*Based on a 2000 Calorie diet
Directions
Cream the butter with orange and lemon peels.
Add the sugar gradually, beating well.
Add beaten eggs in thirds, beating well after each addition.
Beating until smooth after each addition, alter nately add dry ingredients in fourths and orange juice in thirds to creamed mixture.
Turn batter into 2 prepared 9-inch layer cake pans and spread evenly to edges.
Bake at 350°F 25 to 30 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Fill and frost layers with an orange butter cream frosting.
Chef
