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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I love to bake this lovely three-layer cake instead of a more traditional pie for Thanksgiving. It has that tangy Florida citrus flavor and isn't any more difficult to make than a two-layer cake. Ingredients:
1 cup butter, softened |
1/4 cup shortening |
2 cups sugar |
5 eggs |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
1 teaspoon vanilla extract |
1/2 teaspoon lemon extract |
frosting: |
1/2 cup butter, softened |
3 tablespoons orange juice |
3 tablespoons lemon juice |
1 to 2 tablespoons grated orange peel |
1 to 2 tablespoons grated lemon peel |
1 teaspoon lemon extract |
5-1/2 to 6 cups confectioners' sugar |
Directions:
1. In a bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Stir in extracts.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° 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.
3. For frosting, in a bowl, cream butter until light and fluffy. Add the orange juice, lemon juice, peels and extract; beat until well blended. Gradually add confectioners' sugar, beating until frosting reaches desired spreading consistency. Spread frosting between layers and over top and sides of cake. Yield: 10-12 servings.
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