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Fresh Orange Cake

3 C. Cake Flour

1 T. Baking Powder

2/3 C. Butter

1 2/3 C. Sugar

1/4 C. Milk

1/2 t. Salt

3/4 t. Baking Soda

1 T. Grated Orange Rind

2 Eggs

1 C. Orange Juice


Preheat oven to 375F. Grease and dust lightly with flour, 2 9in. Layer cake pans. Sift together flour, salt, baking powder and baking soda. Cream butter and mix in orange rind. Gradually add sugar, beating until light and fluffy. Beat in eggs one at a time. After each addition, add sifted dry ingredients to creamed mixture alternately with milk and orange juice, beating after each addition. Divide batter between pans. Bake for 25 minutes. Cool 10 minutes before removing from pan. Frost with orange frosting. 


Orange Icing

1/4 lb (1 stick) butter

1 Egg

2 T. Orange Juice

4 C. Confectioner's sugar

1/8 t. Salt

1 T. Finely grated orange rind


Cream butter until soft and fluffy. Add 1/2 of sugar gradually beating after addition. Blend in egg & salt. Add remaining sugar alternately with orange juice, beating after each addition. Blend in grated orange rind.

 Note: Stop adding sugar when spreading consistency is obtained. It may not require all of the sugar. 

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