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Old-Fashioned Orange Layer Cake Recipe

Old-Fashioned Orange Layer Cake Recipe photo by Taste of Home

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THIS is a very old-fashioned cake, tender and moist, with a good orange flavor.

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Old-Fashioned Orange Layer Cake Recipe

Prep: 30 min. Bake: 25 min. + cooling

Yield: 12 Servings

30 25 55

Ingredients

1 cup butter, softened
2 cups sugar
5 eggs
1/2 cup orange juice
1 tablespoon grated orange peel
2-1/2 cups self-rising flour
1 cup milk
GLAZE:
1/4 cup butter, softened
3-3/4 cups confectioners' sugar
1/3 cup orange juice
1 tablespoon grated orange peel

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Add flour to the creamed mixture alternately with milk, beating well after each addition.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat butter until light and fluffy. Add the confectioners' sugar, orange juice and peel; beat until smooth. Spread glaze between layers and over the top and sides of cake. Yield: 12 servings.

Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutritional Facts 1 slice equals 576 calories, 22 g fat (13 g saturated fat), 140 mg cholesterol, 472 mg sodium, 92 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Old-Fashioned Orange Layer Cake in Reminisce December/January 2010, p51

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Old-Fashioned Orange Layer Cake

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Reviewed on Jan. 09, 2011 by cookingirl78

Excuse me, I meant "milk" instead of "water". I did use milk in the cake.

Reviewed on Jan. 09, 2011 by cookingirl78

I would not make this cake again as is. There is very little orange flavor in it, and the glaze turned out to be rather thick frosting. I added more orange juice to make the glaze as it appears in the photo, and that helped the flavor too. Both the cake and the frosting need orange extract. The butter in the cake should be limited to 3/4 cup, and all the liquid should be orange juice. I was skeptical when I saw water in the cake, and it did make the orange flavor almost nonexistent. If these changes are made, the cake might be something I would try, but I don't feel like doing it any time soon. The cake doesn't taste bad, it just doesn't taste good. The orange peel didn't matter. I would drop that and just use the extract. Grating the orange peel wasn't worth the bother for what I got for it. The recipe is a good start for an orange cake, but not ready to serve.