Saturday 2 November 2013

Orange Cake with Orange Butter Cream Frosting

Thank you Welcome Home

Photo: I love this cake. I have always loved this cake for as long as I can remember...When I was little, my Mom used to let me zest the orange for the batter and the frosting and I can still remember the smell of it baking in the oven. Isn't it funny how food can bring back such wonderful memories. This cake is so delightful with it's light citrus flavor. Click on the photo and you can see the flecks of orange.....
 
Orange Cake with Orange Butter Cream Frosting
 
2 and 1/2 cups of all purpose flour (not self risng)
 ½ teaspoon baking powder
 ½ teaspoon baking soda
 1/4 teaspoon salt
 1 cup butter
 1 and 1/2 cups sugar
 zest from 1 medium to large orange
 4 large eggs
 ¼ cup frozen orange juice concentrate, thawed and undiluted.
 1 teaspoons pure vanilla extract
 ½ cup buttermilk
 
Preheat oven to 350 degrees. Spray two 9-inch round cake pans with non-stick spray. I line my cake pans with parchment paper and then I spray again. 

Cream together the butter and the sugar until it’s fluffy. Add the orange zest. Add the eggs, orange juice, and vanilla, and beat until the eggs are incorporated. Combine the flour, baking powder, baking soda and salt in a separate container. Mix together half the flour mixture and half the buttermilk just until combined. Then add the remaining flour and buttermilk and continue to mix until everything is incorporated.
 
Divide the batter equally between the prepared cake pans, using a spatula to spread the batter to the edge of the pans. I drop my pans on the counter to make sure all the air bubbles break and that they are even. Bake for 20-25 minutes or until tester comes out clean. Let your cakes cool in the pan on a rack for about 10 minutes before removing them, then remove cakes from pans, and let cool thoroughly on a rack before icing.
 
Orange Butter Cream Frosting
 
1 cup (2 sticks) butter, softened 
3-4 cups of powdered sugar
 Zest from 1 orange
 3 tablespoons of orange juice concentrate, thawed and undiluted
 1 tablespoon fresh squeezed lemon juice 

Beat the butter until creamy, and slowly add the sugar until the preferred consistency. Beat in the orange juice and zest and the lemon juice. Adjust seasonings to taste, adding more powdered sugar to increase thickness. Frost cooled cake and serve.

Photography ©Welcome Home

2 and 1/2 cups of all purpose flour 
½ teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 and 1/2 cups sugar
zest from 1 medium to large orange
4 large eggs
¼ cup frozen orange juice concentrate, thawed and undiluted.
1 teaspoons pure vanilla extract
½ cup buttermilk

  • Preheat oven to 350 degrees. Spray two 9-inch round cake pans with non-stick spray.  
  • Cream together the butter and the sugar until it’s fluffy. 
  • Add the orange zest. 
  • Add the eggs, orange juice, and vanilla, and beat until the eggs are incorporated. 
  • Combine the flour, baking powder, baking soda and salt in a separate container.
  •  Mix together half the flour mixture and half the buttermilk just until combined. 
  • Then add the remaining flour and buttermilk and continue to mix until everything is incorporated.
  • Divide the batter equally between the prepared cake pans, using a spatula to spread the batter to the edge of the pans. 
  • Drop the pans on the counter to make sure all the air bubbles break and that they are even. 
  • Bake for 20-25 minutes or until tester comes out clean. 
  • Let cakes cool in the pan on a rack for about 10 minutes before removing them 
  • Remove cakes from pans, and let cool thoroughly on a rack before icing.



Orange Butter Cream Frosting:
1 cup (2 sticks) butter, softened 
3-4 cups of powdered sugar
Zest from 1 orange
3 tablespoons of orange juice concentrate, thawed and undiluted
1 tablespoon fresh squeezed lemon juice 



  • Beat the butter until creamy, and slowly add the sugar until the preferred consistency. 
  • Beat in the orange juice and zest and the lemon juice. 
  • Adjust seasonings to taste, adding more powdered sugar to increase thickness. 
  • Frost cooled cake and serve.



No comments:

Post a Comment