Old Fashioned Orange Cake Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Add flour to the creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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 large bowl, beat butter until light and fluffy. Add the confectioners' sugar, orange juice and zest; beat until smooth. Spread glaze between layers and over the top and sides of cake.

Steps:

• Toss dates with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in orange zest. Combine the baking powder, baking soda, salt and remaining flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in dates and nuts. , Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. , For glaze, combine orange juice and confectioners' sugar in a small saucepan. Bring to a boil. Remove from heat; stir in vanilla. Cool for 30 minutes. , Cool cake on a wire rack for 10 minutes before inverting onto a serving plate. Poke holes in cake top. Drizzle glaze over top and sides of cake; cool completely before serving.

Steps:

• In a bowl, cream butter and one cup of sugar together.
• Add one tablespoon of water to baking soda and add vinegar to the milk.
• Mix in rind from two oranges, flour, egg, water/baking soda mixture and milk/vinegar mixture.
• Add walnuts and dates.
• Bake in an angel food cake pan or a spring form pan at 350 degrees for approximately 40 minutes.
• While cake is baking, squeeze the juice from the 2 oranges and mix with the remaining 1 cup of sugar.
• When cake comes out of the oven, pour this mixture over the cake.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Add flour to the creamed mixture alternately with milk, beating well after each addition.
• Pour into 2 greased and floured 9"-inch round baking pans. Bake at 350 for 25-30 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before moving from pans to wire racks to cool completely.
• In a large bowl, beat butter until light and fluffy. Add the confectioners' sugar, orange juice and peel; beat until smooth. Spread glaze between layers and over the top and sides of cake.
• Note: As a substitute for each cup of self-rising flour, place 1 1/2 teaspoon baking powder and 1/2 teaspoon salt in a measuring cup. Add all purpose flour to measure 1 cup.

Steps:

• Preheat oven to 350°F Grease and flour two 9-inch round cake pans.
• To prepare cake, combine sugar and butter; cream with a mixer at medium-high speed. Add eggs and orange zest; blend well.
• Reduce speed to low and beat in orange juice. Add flour alternately with milk; beat well. Pour into pans.
• Bake 22 to 25 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pans for 15 minutes. Remove from pans and cool completely on wire racks.
• To prepare icing, combine butter, orange zest, orange juice, and half the confectioners' sugar. Using a mixer at low speed, beat until well blended. Gradually add remaining sugar; beat until smooth.
• Spread about ¾ cup of the icing on top of one layer. Place second layer on top. Spread remaining icing in a thin layer over top and sides.