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."
Ingredients
- Cake:
- 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
- Icing:
- 1/4 cup butter, softened
- 1 tablespoon grated orange zest
- 1/3 cup freshly squeezed orange juice
- 1 (1-pound) package confectioners' sugar
Instructions
- Preheat oven to 350F. Grease and flour two 9-inch round cake pans.
- To prepare cake, combine sugar and butter; cream with a mixer at medium-high speed. Add eggs and orange zest; blend well.
- Reduce speed to low and beat in orange juice. Add flour alternately with milk; beat well. Pour into pans.
- 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.
- 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.
- 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.
