Fresh California Orange Cake

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Recipe type: dessert
Ingredients
  • ⅓ C butter
  • ⅓ C shortening
  • 2 tsp grated orange rind
  • 1½ C sugar
  • 3 eggs
  • 2½ C sifted cake flour
  • 2½ tsp baking powder
  • 1 tsp salt
  • 1 C fresh orange juice less 2 Tbsp
  • 2 Tbsp orange juice concentrate
Creamy Orange Frosting
  • ½ C butter
  • 1 3 oz. pkg cream cheese
  • 1 pound powdered sugar, sifted
  • ¼ C fresh orange juice
  • 2 tsp grated orange rind
  • dash salt
  • orange food coloring (I didn’t use)
Tinted Orange Coconut
  • 1 C flaked coconut
  • 1 tsp orange juice
  • 1 or 2 drops orange food coloring
Instructions
  1. Cream together butter, shortening and rind
  2. Very gradually add sugar, creaming until light
  3. Add eggs, one at a time, beating well after each
  4. Continue beating 5 minutes
  5. Sift together dry ingredients and add alternately with orange juice to creamed mixture
  6. Add in orange juice concentrate
  7. Beat only until smooth after each addition
  8. Bake in 2 greased and floured 8 inch round pans at 350 for 25-30 minutes
  9. Cool 10 minutes on rack and then remove from pans and cool
  10. Fill and frost with Creamy Orange Frosting
  11. Marilyn decorated hers with tinted orange coconut (I don’t like coconut so just used a slice of orange)
Creamy Orange Frosting
  1. Cream butter and cream cheese
  2. Gradually beat in sugar alternately with orange juice beating until smooth
  3. Stir in orange rind and salt
  4. Add a drop or two of orange food coloring to tint a light orange
  5. Beat until creamy
Tinted Orange Coconut
  1. Combine coconut, orange juice and food color
  2. Shake or stir with a fork
  3. Coconut should be lightly colored to match frosting

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