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Mom's Orange Cake

Source of Recipe


Kathleen Triesch Saul






List of Ingredients



• -- Cake --
  
• 2 cups flour (half cake flour, half bleached white)
  
• 1-1/4 cups sugar
  
• 2-1/2 tsp baking powder
  
• 1/4 tsp baking soda
  
• 1 tsp salt
  
• 1/4 cup fresh or frozen orange juice
  
• 3/4 cup milk
  
• 1/3 cup shortening
  
• 1 egg
  
• 1 tsp orange zest
  
• .
  
• -- Cream-Cheese Frosting --
  
• 3 ounces cream cheese, softened
  
• 4 Tbsp orange juice
  
• 1/8 tsp salt
  
• 1 Tbsp butter
  
• 2-1/2 cups powdered sugar, sifted
  






Instructions



1. For the cake: Sift together the flour, sugar, baking powder, baking soda and salt. Stir the orange juice and milk together to make 1 cup. To the dry ingredients, add 2/3 cup of the juice mixture and the shortening. Beat with an electric mixer on high for 2 minutes.
   
   
2. Add the rest of the juice mixture, the egg and the zest. Beat on high 2 more minutes.
   
   
3. Pour into 2 lightly greased and floured 9-inch cake pans. Bake in a preheated 350-degree oven 25 to 30 minutes. The cake is done if a toothpick stuck in the center comes out clean. Cool completely on wire racks before frosting.
   
   
4. For the frosting: Soften the cream cheese with the orange juice. Add the salt and butter. Gradually stir in the powdered sugar to a smooth spreading consistency. (Note: Add more sugar if the 2-1/2 cups is not quite enough; add more juice if the mix is too thick. Add a little orange or yellow food coloring if you want to bring up the color.)
   
   For serving, the cake can be covered with shredded coconut, if desired.
   
   Makes one 2-layer cake.