Wednesday, August 18, 2010

Fresh California Orange Cake

From the second I found this recipe, I have been dying to make it. Having my family in town was a perfect excuse to make a dessert and this did not disappoint. Apparently this recipe has won some blue ribbons at county fairs. I love it because even thought it is a cake, it still uses fresh ingredients. Love me some fresh oranges. And love me some Fresh California Orange Cake.

*Recipe and picture from


(for the cake):
1/3 cup butter
1/3 cup shortening
2 teaspoons grated orange rind
1-1/2 cup sugar
3 eggs
2-1/2 cups sifted cake flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1 cup fresh orange juice, minus 2 Tablespoons
2 Tablespoons orange juice concentrate

(for the frosting):
1/2 cup butter, at room temperature
3 oz. cream cheese, at room temperature
1 lb. powdered sugar, sifted
1/4 cup fresh orange juice
2 teaspoons grated orange rind
dash of salt


Preheat oven to 350 degrees.

Make the cake. Prepare two 9-inch round cake pans by greasing (generously) with shortening and flour. Cream together butter, shortening, and rind. Very gradually add sugar, creaming until light. Add eggs, one at a time, beating well after each addition. Continue beating for five minutes.

Sift together dry ingredients and add alternately with orange juice to creamed mixture. Add in orange juice concentrate. Beat only until smooth after each addition. 

Pour batter into prepared round pans and bake for 25-30 minutes.

Cool for about 20 minutes then remove gently from pan and cool completely.

For the frosting, cream butter and cream cheese. Gradually beat in sugar alternately with orange juice, beating until smooth. Stir in orange rind and salt. Beat until creamy and thick.

Smooth frosting appropriately onto layered cake, cut, serve, eat, and savor every bite.


---------andy&lauren---------- said...

that looks soooooo good!

Elise said...

Okay. YUM.

Making this when I have an oven.