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Orange Blossom Cake

Source of Recipe


Country Home, May 2000






List of Ingredients



• 2-1/2 cups all-purpose flour
  
• 2-1/2 tsp baking powder
  
• 1/2 tsp salt
  
• 2/3 cup butter, softened
  
• 1-3/4 cups sugar
  
• 1-1/2 tsp vanilla
  
• 2 eggs
  
• 1-1/4 cups milk
  
• 2 tsp finely shredded orange peel
  
• *
  
• -- Orange Butter Frosting --
  
• 1/3 cup butter, softened
  
• 4-1/2 cups sifted powdered sugar
  
• 1/4 cup milk
  
• 1-1/4 tsp orange extract
  
• 2 drops yellow food coloring
  
• 1 drop red food coloring
  
• Additional milk
  
• *
  
• Orange wedges for garnish, optional
  






Instructions



1. Grease and lightly flour three 9-inch or 8-inch round baking pans; set aside. Stir together flour, baking powder and salt; set aside.
   
   
2. In a mixing bowl with an electric mixer on medium to high speed, beat butter for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each addition. Alternately add flour mixture and milk to beaten mixture, beating on low speed after each addition until just combined. Stir in shredded orange peel. Pour batter into the prepared pans.
   
   
3. Bake in a 375-degree oven for 20 to 22 minutes for 9-inch pans or 22 to 25 minutes for 8-inch pans, or until a wooden toothpick inserted near the center comes out clean. Cool cakes in pans on wire rack for 10 minutes. Remove from pans; cool completely on rack.
   
   
4. Meanwhile, make the frosting: In a large mixing bowl beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in 1/4 cup milk, orange extract and food colorings. Gradually add remaining powdered sugar, beating until combined. If necessary, beat in a little additional milk to make frosting that is easy to spread. (Transfer unused frosting to a storage container and chill for up to 1 week.)
   
   
5. When cake is completely cooled, frost and garnish with orange wedges, if desired.
   
   Makes 12 servings.