Yield: 1 servings
|3 cups||Flour -- sifted|
|3 teaspoons||Baking powder|
|¼ teaspoon||Baking soda|
|2 tablespoons||Grated orange rind|
|1 cup||Orange juice|
Preheat oven to 350~. Butter and flour 2 9 x 1½-inch cake pans.
Sift together dry ingredients. In a mixer bowl beat shortening, sugar, orange rind and eggs at high speed for 3 minutes. Add flour mixture to creamed mixture alternately with milk and orange juice; pour into prepared pans. Bake for 30 - 35 minutes or until tested done in middle. Remove from oven; cool. Spread orange marmalade between layers; sprinkle top with confectioner's sugar.
Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 5/14/95
Recipe By : Gwen Campbell, Sterling, VA From: Marjorie Scofield Date: 05-20-95 (159) Fido: Cooking