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.
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.
This picture and recipe are from Cherry Hill Cottage
I saw this post earlier this afternoon. I couldn't wait to have a slice when I got home. I just remembered it, and after working all night, I ran upstairs to get a slice. Well, I'm sad to say that this is not a picture of a cake that my dear wife made for our family. She found the picture somewhere else. Bummer!
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