Orange Juice Cake Recipe
Ingredients
| 3 cups sifted Swans Down Cake Flour | ||
| 3 1/4 teaspoons Calumet Baking Powder | ||
| Salt | 3/4 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Shortening | 2/3 Cup (16 tbs) | |
| Orange rind | 2 1/2 Teaspoon, grated | |
| Sugar | 1/2 Cup (16 tbs) | |
| 2 eggs, unbeaten | ||
| Milk | 1/2 Cup (16 tbs) | |
| Orange juice | 1 Cup (16 tbs) | |
Directions
Sift flour, baking powder, salt, and soda together.
Cream shortening and grated orange rind thoroughly.
Gradually add sugar and cream together until light and fluffy.
Add eggs, one at a time, beating thoroughly after each.
Then add flour alternately with milk first, then with orange juice, beating after each addition until smooth.
Pour batter into two 9-inch or three 8-inch layer pans lined on bottoms with paper.
Bake in moderate oven (375°F.) 25 minutes for 9-inch layers or 20 to 25 minutes for 8-inch layers.
Frost with Orange Butter Frosting
Cream shortening and grated orange rind thoroughly.
Gradually add sugar and cream together until light and fluffy.
Add eggs, one at a time, beating thoroughly after each.
Then add flour alternately with milk first, then with orange juice, beating after each addition until smooth.
Pour batter into two 9-inch or three 8-inch layer pans lined on bottoms with paper.
Bake in moderate oven (375°F.) 25 minutes for 9-inch layers or 20 to 25 minutes for 8-inch layers.
Frost with Orange Butter Frosting
Chef
