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Orange Juice Cake

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  Cake flour 3 Cup (48 tbs), sifted (Swans Down Cake Flour)
  Baking powder 3 1⁄4 Teaspoon (Caulmet Baking Powder)
  Salt 3⁄4 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Shortening 2⁄3 Cup (10.67 tbs)
  Grated orange rind 2 1⁄2 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Eggs 2 , unbeaten
  Milk 1⁄2 Cup (8 tbs)
  Orange juice 1 Cup (16 tbs)

Sift flour, baking powder, salt, and soda together.
Cream shortening and grated orange rind thoroughly.
Gradually add sugar and cream together until light and fluffy.
Add eggs, one at a time, beating thoroughly after each.
Then add flour alternately with milk first, then with orange juice, beating after each addition until smooth.
Pour batter into two 9-inch or three 8-inch layer pans lined on bottoms with paper.
Bake in moderate oven (375°F.) 25 minutes for 9-inch layers or 20 to 25 minutes for 8-inch layers.
Frost with Orange Butter Frosting

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3641 Calories from Fat 1412

% Daily Value*

Total Fat 159 g243.9%

Saturated Fat 39.4 g197.1%

Trans Fat 18 g

Cholesterol 434.3 mg144.8%

Sodium 3613.6 mg150.6%

Total Carbohydrates 496 g165.2%

Dietary Fiber 48.3 g193.2%

Sugars 127.5 g

Protein 80 g160.2%

Vitamin A 23% Vitamin C 235%

Calcium 173.8% Iron 24.5%

*Based on a 2000 Calorie diet


Orange Juice Cake Recipe