I’M BACK!!!

I’ve had a rough time of it for the past few months, including three trips to the hospital in December.  But I’m doing some better now, and wanted to return to my Blog.  I’ve missed you all SO MUCH!

So for my New Years Return, I’m posting a wonderful cake recipe that is so typical of Old Florida.  In fact, it‘s call an Old Florida Orange Cake.  And is it ever scrumptious!!!  Steve’s been picking oranges from the orange trees in our back yard this week.  Our crop is very beautiful this year -- very large and extra juicy.  Time to make an Old Florida Orange Cake!!!

OLD FLORIDA ORANGE CAKE

2-1/2 c. cake flour
2 tsp. baking powder
1/4 tsp. salt
2/3 c. butter, at room temperature
1 T. grated orange zest
1-1/2 c. sugar
3 large eggs
2/3 c. orange juice

Preheat oven to 375 degrees. Lightly grease and flour two 9-inch round baking pans. In large mixing bowl, whisk together the flour, baking powder and salt. Transfer to a piece of wax paper.

At medium speed, cream the butter, orange zest and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Add the dry ingredients alternately with the orange juice, beginning and ending with the dry ingredients. Beat each addition until smooth.

Transfer to the prepared pans and bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in center comes out clean. Cool completely on wire racks. Remove from pans.

Orange Butter Cream Frosting:

1/2 c. butter, at room temperature
6-1/2 c. sifted powdered sugar, divided
1/3 c. orange juice (or more)
1 tsp. orange zest
1 tsp vanilla extract

In a mixing bowl, with electric mixer on medium speed, cream the butter with 3 c. powdered sugar until light and fluffy. Slowly add 1/3 c. orange juice, zest and vanilla.

Gradually beat in the remaining 3-1/2 c. powdered if necessary; add additional orange juice to make the frosting easy to spread. Spread frosting between layers and over top and sides of cake

 

Oranges Steve Picked from Our Orange Trees in Our Back Yard