What Mom really wants this weekend: an electric orange cake! Make this Denver Post classic from Helen Dollaghan. Clip and save this recipe for Broncos season.
Orange Cake
Recipe by Helen Dollaghan, from the Sept. 17, 1978, edition of The Denver Post. Frost with a lemon- or orange-flavored icing. Preheat oven to 350 degrees for this recipe. Makes 1 cake.
Ingredients
2/3 cup (10
2/3 tablespoons) butter
1 cup plus 2 tablespoons sugar
3 extra-large eggs
1 teaspoon vanilla
2 1/2 cups unsifted flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup freshly grated orange rind (from about 2 large oranges)
1/4 cup fresh orange juice
Food coloring (optional)
Directions
Mix together on medium speed of mixer butter, sugar, eggs and vanilla until combined. Continue mixing on high speed 5 minutes. Scrape down sides of bowl occasionally with rubber spatula. Sift together flour, baking powder and salt. Add flour mixture alternately with milk to egg mixture. Beat well after each addition. Mix in orange rind and juice. Add food coloring to tint batter orange, if desired. Pour batter into two 9-inch pans which have been lightly buttered and floured. Rap pans on counter to settle batter. Bake in oven preheated to 350 degrees about 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely on racks. (This cake is especially good when frosted with a lemon-flavored icing.)
Note: Three layers were used for the photographs. The recipe can’t be doubled. If must be made in separate batches if you want more than two layers.
