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Orange Juice Cake Recipe
|Cake flour||3 Cup (48 tbs), sifted (Swans Down Cake Flour)|
|Baking powder||3 1⁄4 Teaspoon (Caulmet Baking Powder)|
|Baking soda||1⁄2 Teaspoon|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Grated orange rind||2 1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 , unbeaten|
|Milk||1⁄2 Cup (8 tbs)|
|Orange juice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3641 Calories from Fat 1412
% Daily Value*
Total Fat 159 g243.9%
Saturated Fat 39.4 g197.1%
Trans Fat 18 g
Cholesterol 434.3 mg
Sodium 3613.6 mg150.6%
Total Carbohydrates 496 g165.2%
Dietary Fiber 48.3 g193.2%
Sugars 127.5 g
Protein 80 g160.2%
Vitamin A 23% Vitamin C 235%
Calcium 173.8% Iron 24.5%
*Based on a 2000 Calorie diet
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 (375Â°F.) 25 minutes for 9-inch layers or 20 to 25 minutes for 8-inch layers.
Frost with Orange Butter Frosting