Yield: 12 Servings
|½ cup||Butter or margarine; softened|
|1½ cup||Granulated sugar|
|1 tablespoon||Grated orange rind|
|2 cups||All-purpose flour|
|1 tablespoon||Baking powder|
|1 cup||Prepared orange juice|
|2 cups||Icing (confectioners') sugar|
|¼ cup||Butter or margarine; softened|
|3 tablespoons||Frozen condensed orange juice to moisten|
From: Charmaine Corbasson <ccorbasson@...> Date: Wed, 8 Nov 1995 18:35:27 GMT Preheat oven to 350F. Cream butter and sugar well. Beat in eggs 1 at a time. Add orange rind. Mix.
Combine flour, baking powder and salt in small bowl. Add orange juice to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in 2 greased 9 inch round layer pans. Bake in oven for 25 to 30 minutes until an inserted wooden pick comes out clean. Ice with Orange icing.
ORANGE ICING: Beat all ingredients together in bowl until smooth. Add more liquid or icing sugar as needed. Makes about 1⅓ cups.
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