Fresh Orange Cake
|Grated orange rind||1 Teaspoon|
|Baking powder||1 Teaspoon (Magic)|
|Margarine||1⁄2 Cup (8 tbs) (Fleischmann's)|
|Soft shortening||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Orange sugar mixture||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1⁄4 Teaspoon|
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Sifted icing sugar||3 1⁄2 Cup (56 tbs)|
|Orange cream icing||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Heat oven to 350°.
Grease and flour two 8" round layer cake pans.
Grate the rind from 2 of the oranges.
Peel 3 of the oranges, removing all the white next to the pulp.
Discard the peelings.
Section these oranges, discarding membrane and seeds.
Cut the sections into very tiny pieces.
Squeeze the remaining orange and add the juice to the cut up oranges.
Measure out 1 1/4 cups of this mixture.
Add 1/2 cup sugar and stir well until sugar is dissolved.
Take out 1/4 cup of mixture and set aside for icing.
Cream shortening well.
Add 1 cup sugar gradually and cream well after each addition.
Sift flour, Magic Baking Powder, soda and salt together and add to creamed mixture alternately with the orange sugar mixture.
Stir in 1 tbsp. grated orange rind.
Beat egg whites until stiff but not dry.
Pour into prepared pans and bake about 30 mins. or until tops spring back when touched lightly in the centre.
Turn out on racks and cool.
Fill and ice with Orange Cream Icing.
Sprinkle top with remaining grated orange rind.
Combine margarine, egg yolks and salt and beat until fluffy.
Stir in orange sugar mixture, orange rind and lemon rind.
Blend in enough of the icing sugar to make icing a good spreading consistency.
Serving size: Complete recipe
Calories 7048 Calories from Fat 1971
% Daily Value*
Total Fat 224 g344.2%
Saturated Fat 50 g249.9%
Trans Fat 20.7 g
Cholesterol 370.2 mg123.4%
Sodium 1388.4 mg57.8%
Total Carbohydrates 1253 g417.6%
Dietary Fiber 23.1 g92.5%
Sugars 993 g
Protein 40 g79.3%
Vitamin A 119.8% Vitamin C 566.2%
Calcium 79% Iron 127.5%
*Based on a 2000 Calorie diet