Old-Fashioned Orange Layer Cake

  • Yield 16 servings

"This delicious recipe is probably more than 75 years old. My aunt used to bake this cake for Christmas and my mother's birthday dinner."


2 cups granulated sugar
1 cup butter, softened
5 eggs, at room temperature
1 tablespoon grated orange zest
1/2 cup orange juice
2 1/2 cups self-rising flour
1 cup 2 percent reduced-fat milk
1/4 cup butter, softened
1 tablespoon grated orange zest
1/3 cup freshly squeezed orange juice
1 (1-pound) package confectioners' sugar


  1. Preheat oven to 350F. Grease and flour two 9-inch round cake pans.
  2. To prepare cake, combine sugar and butter; cream with a mixer at medium-high speed. Add eggs and orange zest; blend well.
  3. Reduce speed to low and beat in orange juice. Add flour alternately with milk; beat well. Pour into pans.
  4. Bake 22 to 25 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pans for 15 minutes. Remove from pans and cool completely on wire racks.
  5. To prepare icing, combine butter, orange zest, orange juice, and half the confectioners’ sugar. Using a mixer at low speed, beat until well blended. Gradually add remaining sugar; beat until smooth.
  6. Spread about 3/4 cup of the icing on top of one layer. Place second layer on top. Spread remaining icing in a thin layer over top and sides.

Recipe by Pauline Brown, Chinquapin, N.C.




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