Orange Cake

Orange Cake – (Bob’s favourite)

1¾ cups flour

2½ tsp. baking powder

½ tsp. salt

½ cup butter

1 cup sugar

½ tsp. vanilla

2 eggs

2 Tb. grated orange rind

½ cup milk

½ cup orange juice

Preheat oven to 350* for square cake or 375* for layers.

Set oven 25* lower for glass ovenware.

Grease and lightly flour an 8”x8” cake pan or two 8” layer cake pans. Measure flour, baking powder, and salt onto sheet of waxed paper. Stir thoroughly to blend.

Cream butter until fluffy; gradually add sugar mixing until creamy.

Add vanilla, eggs and rind, beating well after each addition.

Add dry ingredients alternately with liquids, starting and ending with dry ingredients and mixing until well blended after each addition. Turn into prepared pans. Spread batter evenly.

Bake square cake 45 – 50 minutes; layers for 25 – 30 minutes. Turn out on wire rack to cool.

**When cutting cake layers, mark lines by putting toothpicks into edges of cake. Using a long serrated knife and a sawing motion, cut from edge toward centre, rotating cake as you cut.

  

Basic Butter Icing

¼ cup soft butter                    

2 cups icing sugar

1 tsp. vanilla

3 Tb. cream, warmed (cold milk or cream will cause curdling)

Cream butter until fluffy. Add I cup icing sugar gradually and cream thoroughly. 

Add flavouring and 1 tablespoon cream. Beat thoroughly. Add remaining sugar, continuing to beat well.

Yields: Sufficient frosting for top and sides of an 8” or 9” square cake or top and sides only of 8” or 9” round layer cake or top of 24 cupcakes.

Notes: 1. To frost top only of an 8” square cake use ½ above recipe.

            2. To fill and frost an 8” round layer cake use 1½ times above recipe.

            3. To fill and frost 9” round layer cake use double above recipe.

Orange Butter Icing

            Use 3 tablespoons orange juice instead of cream, and ½ teaspoon lemon extract and 2 teaspoons grated orange rind.