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Hilda's Corner
Hilda Fraley
December 2000
Fresh Orange Cake
- 2 medium oranges
- ½ cup raisins
- ½ cup chopped dates
- ½ cup pecan pieces
- 1/3 cup orange juice
- ½ cup shortening
- 1¼ cups sugar
- 2 eggs
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- 1 1/3 cups all-purpose flour
- ¾ tsp baking soda
- ¾ tsp salt
- ½ cup buttermilk
- orange butter frosting
- 1 10-inch strip orange rind (optional)
- pecan halves (optional)
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Remove zest (orange part of peel) from oranges. Position
knife blade in food processor bowl. Add orange zest and cover; process until finely diced.
Measure ¼ cup lightly packed zest; reserve remaining zest and orange for
other uses.Combine ¼ cup orange zest, raisins, dates and ½ cup pecan pieces in process
bowl; cover, using knife blade, process mixture until diced. Combine fruit mixture and
orange juice; set aside.
Cream shortening in a large mixing bowl; gradually add
sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour, soda and salt; add to creamed mixture,
alternating with
buttermilk, beginning and ending with flour mixture. Stir in fruit mixture.
Pour batter into 2 greased and floured 8 inch round cake pans. Bake at 350 degrees for 25
to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10
minutes, remove from pans and cool completely on wire racks. Spread frosting between
layers and on top and sides of cake. To garnish, tie orange strip into bow, and place on
top of the cake; arrange pecan halves around base of cake, if desired.
Orange Butter Frosting
- ¼ cup plus 2 tablespoons butter or margarine softened
- 3 cups sifted powered sugar
- 1½ Tbs. light corn syrup
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- 1½ Tbs. lemon juice
- 1½ Tbs. orange juice
- 1½ tsp grated orange rind
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Cream butter, gradually add sugar, beating well. Add
syrup and fruit juices; beating until smooth. Stir in rind. Yields enough for 2 layer
cake.
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