Orange cake #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine; softened |
| 1½ | cup | Granulated sugar |
| 3 | Eggs | |
| 1 | tablespoon | Grated orange rind |
| 2 | cups | All-purpose flour |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | cup | Prepared orange juice |
| 2 | cups | Icing (confectioners') sugar |
| ¼ | cup | Butter or margarine; softened |
| 3 | tablespoons | Frozen condensed orange juice to moisten |
Directions
ORANGE ICING
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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