Orange Juice Cake
|Cake flour||3 Cup (48 tbs), sifted (Swans Down Cake Flour)|
|Baking powder||3 1⁄4 Teaspoon (Caulmet Baking Powder)|
|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 (375Â°F.) 25 minutes for 9-inch layers or 20 to 25 minutes for 8-inch layers.
Frost with Orange Butter Frosting