Easter Fresh Orange 1929 Layer Cake Frosting Food

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OLD-FASHIONED ORANGE LAYER CAKE



Old-Fashioned Orange Layer Cake image

THIS is a very old-fashioned cake, tender and moist, with a good orange flavor.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 12

1 cup butter, softened
2 cups sugar
5 large eggs
1/2 cup orange juice
1 tablespoon grated orange zest
2-1/2 cups self-rising flour
1 cup whole milk
GLAZE:
1/4 cup butter, softened
3-3/4 cups confectioners' sugar
1/3 cup orange juice
1 tablespoon grated orange zest

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.

Nutrition Facts : Calories 576 calories, Fat 22g fat (13g saturated fat), Cholesterol 140mg cholesterol, Sodium 472mg sodium, Carbohydrate 92g carbohydrate (71g sugars, Fiber 1g fiber), Protein 6g protein.

ORANGE CREAM CHEESE FROSTING



Orange Cream Cheese Frosting image

This Frosting goes really well with my Chocolate Pumpkin Cake recipe. It also goes well with any Spice, or Carrot Cake. It is Scrumptious!!

Provided by jennifer a.

Categories     Dessert

Time 15m

Yield 1 One 8-inch 3-layer cake or 36 cupcakes, 18 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1/4 cup unsalted butter, softened
1 tablespoon fresh orange juice
1 teaspoon orange zest, grated
1/2 teaspoon pure vanilla extract
4 cups confectioners' sugar
1/4 teaspoon orange food coloring

Steps:

  • Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
  • Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
  • Add the food coloring and gently stir until the color is uniform.
  • Chill the frosting until ready to ice the cupcakes or cake.

Nutrition Facts : Calories 170.3, Fat 6.9, SaturatedFat 4, Cholesterol 20.7, Sodium 41.4, Carbohydrate 27.2, Sugar 26.6, Protein 0.8

BLUEBERRY AND ORANGE LAYER CAKE WITH CREAM CHEESE FROSTING



Blueberry and Orange Layer Cake with Cream Cheese Frosting image

Categories     Cake     Dessert     Bake     Cream Cheese     Blueberry     Orange     Summer     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 23

Cake
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 tablespoons frozen orange juice concentrate, thawed
1 1/2 teaspoons grated orange peel
1 teaspoon vanilla extract
4 large eggs
1 cup whole milk
Filling
2 1/2-pint baskets blueberries
2 tablespoons sugar
1 teaspoon fresh lemon juice
Frosting
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
3 1/4 cups powdered sugar
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
2 1/2-pint baskets blueberries

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper. Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.
  • For filling:
  • Combine berries, sugar, and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes. Chill filling uncovered until cold, about 30 minutes.
  • For frosting:
  • Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill until firm but spreadable, about 30 minutes.
  • Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes. Top with second layer, flat side down. Spread 1/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.)

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