Orange Bon Bon Cake Recipes

Steps:

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

Steps:

• To make Cake: Combine shortening, salt and grated orange rind.
• Add sugar gradually and cream until light and fluffy.
• Add eggs, one at a time, beating thoroughly after each addition.
• Add baking powder to flour and sift 3 times.
• combine orange juice and lemon juice and add water to make 1 cup.
• Add small amounts of flour to creamed mixture, alternately with combined fruit juices and water, mixing after each addition until smooth.
• Pour batter into two deep 9-inch layer pans greased and floured.
• Bake in moderately hot oven (375°F) 25 to 30 minutes.
• Spread Bonbon Frosting between layers and on top and sides of cake.
• To make Bonbon Frosting:
• Let orange rind stand in orange juice 10 minutes, then strain.
• Cream shortening, butter and salt together.
• Add 1/2 cup sugar gradually, creaming until light and fluffy.
• Add melted chocolate and blend.
• Add remaining sugar, alternately with orange juice, beating until smooth.
• Add hot cream and beat well.
• Add just enough cream to make a nice spreading consistency.
• Makes enough frosting to cover tops and sides of two 9-inch layers.