My sister gave me this recipe over 50 years ago...and I still make it for Christmas. With its creamy nut frosting and tangy orange flavor, its a family favorite.
Recommended:
78 Christmas Potluck Desserts for 12 or More
VERIFIED BY Taste of Home Test Kitchen
- 1/2 cup shortening
- 1-1/2 cups sugar
- 2 large eggs
- 1 tablespoon grated orange peel
- 2-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup water
- 1/4 cup orange juice
- FILLING/FROSTING:
- 2 tablespoons plus 1-1/2 teaspoons all-purpose flour
- 1/2 cup 2% milk
- 1/2 cup shortening
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 1 cup confectioners' sugar
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture alternately with water and orange juice.
- Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a small saucepan, stir flour and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to lukewarm.
- In a small bowl, cream the shortening, sugar and salt until light and fluffy. Beat in vanilla. Add cooled milk mixture; beat on high speed for 5 minutes or until fluffy. Remove about 2/3 cup; fold in nuts. Spread between cake layers.
- Gradually add confectioners' sugar to remaining filling; beat until fluffy. Frost top and sides of cake. Yield: 12 servings.
Originally published as Orange Layer Cake in Country Woman Christmas
Annual 2003, p49
Reviews forOrange Layer Cake
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
