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Tangelo Orange Cake with Blueberries




Source of Recipe


Internet


List of Ingredients




Recipe makes 2 9-inch layers or 4 dozen mini muffins

2/3 c. Spectrum Organic Trans-fat free shortening
1 3/4 c. granulated, naturally milled cane sugar (Or granulated sugar)
3 Eggs
1 tbs. grated orange zest
3/4 c. orange juice (fresh squeezed from 1 1/2 tangelos, honey bells or other sweet oranges.)
2 1/4 c. unbleached all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp sea salt
1 c. blueberries (optional)



Recipe



Preheat oven to 350 degrees with racks in the center of your oven. Spray two 9-inch layer cake pans or mini muffin pans with canola spray.

Mix shortening and sugar with hand mixer on medium speed for one minute. (Stopping twice to scrape down the sides of the bowl.)

Add one egg and beat on medium speed for one minute. (Scrape down the side of the bowl.)

Repeat with second egg.

Repeat with third egg. Mixture should be light and creamy.

Add grated orange zest and orange juice. Beat for one minute until smooth and combined. (The mixture will appear curdled, however it is fine.)

Measure flour, baking powder, baking soda and salt into separate bowl. Sift twice.

Add all of the sifted flour to mixture at once. Beat on low speed for one minute, scraping down sides until smooth and creamy.

Add blueberries (optional) and gently fold into batter.

Divide batter into the prepared pans, muffin tins.

Bake on center rack for 30 minutes or until a cake tester comes out clean.

Invert the cakes onto a cooling rack and set aside until completely cooled. Frost.


Orange Buttercream Frosting
Makes 4 cups

1 tbs. grated orange zest
1 c. freshly squeezed orange juice from sweet oranges (See above.)
3/4 c. trans-fat free shortening
1/2 c/ trans-fat free margarine or spread (room temperature)
4 c. confectioners sugar, sifted
1/4 tsp. pure orange extract
2 tbs. plain whole soymilk (optional, add if needed or for thinner frosting)

Add orange zest and orange juice into a small pot, place over medium heat. Cook at a low boil for 15 minutes, occasionally moving the pot in a circular motion. Juice should reduce to a syrupy consistency and measure about 1/3 cup.

Combine shortening and margarine in large mixing bowl. Beat with hand mixer on medium for 30 seconds, scraping down sides.

Add sifted confectioners sugar, the reduced orange juice, pure orange extract, and soymilk (if desired).

Mix on medium speed for 2 minutes. (Scrape down sides.)

Frosting is prepared when all the confectioner sugar is mixed in, and frosting is smoothe and fluffy.

Recipe Notes:

*** This frosting is also recommended as a topping for plain pound cake, angel food cake, chocolate cake and used as a pretzel dip.

*** Trans-fats come from partially hydrogenating an oil and have been proven to be damaging to the heart. Spectrum Organic makes the only "trans-fat free" shortening she knows of and is the product she uses to replace shortening in recipes.

You can find Spectrum Organic trans-fat free shortening in many health food stores.