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.
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- 1/2 cup shortening
- 1-1/2 cups sugar
- 2 large eggs
- 1 tablespoon grated orange zest
- 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 zest. 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
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