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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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. Ingredients:
1/2 cup shortening |
1-1/2 cups sugar |
2 eggs |
1 tablespoon grated orange peel |
2-1/4 cups king arthur unbleached 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 king arthur unbleached 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 |
Directions:
1. 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.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 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. 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.
4. 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.
5. Gradually add confectioners' sugar to remaining filling; beat until fluffy. Frost top and sides of cake. Yield: 12 servings.
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