Orange Cream Layer Cake

A yellow cake with a cream filling and orange frosting.

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Orange Cream Layer Cake

1/3 c. shortening
1 c. sugar
1 beaten egg
3/4 c. flour
1/4 tsp. salt
4 tsp. baking powder
1 c. milk
1 tsp. vanilla

1 c. sweetened flavored whipped cream

1 c. powdered sugar
1 Tbsp. cream
pulp and rind of 1 orange
1/2 tsp. orange extract
1 Tbsp. butter]

Cream 1/3 c. shortening; add 1 c. sugar slowly, beating well. Add 1 beaten egg.

Sift together 3/4 c. flour, 1/4 tsp. salt, and 4 tsp. baking powder, and add 1 cup of milk a little at a time. Add 1 tsp. vanilla and bake in layer tins in moderate oven, 15 to 20 minutes.

Spread 1 c. sweetened flavored whipped cream between layers. Cover top with 1 c. powdered sugar added slowly to 1 Tbsp. cream. Add pulp and grated rind of 1 orange, 1/2 tsp. orange extract and 1 Tbsp. butter, melted.

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