This cake appeared on the cover on the Sept. 17, 1978, edition of The Post’s Empire magazine. From Helen Dollaghan, it makes a 9-inch, two-layer cake.
Ingredients
CAKE
cup butter
1 cup plus 2 tablespoons sugar
3 extra-large eggs
1 teaspoon vanilla
2½ cups unsifted flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk
¼ cup freshly grated orange rind (from 2 large oranges)
¼ cup fresh orange juice
Red and yellow or orange food coloring (optional)
ORANGE CREAM CHEESE FROSTING
2 packages (3 ounces each) cream cheese, softened
1 stick (½ cup) butter or margarine, softened
Red and yellow or orange food coloring (optional)1 tablespoon orange juice or apricot brandy
4½ cups (about) powdered sugar
½ teaspoon finely shredded orange rind
Directions
Make cake: In a large bowl, using a mixer set on medium speed, combine butter, sugar, eggs and vanilla. Continue mixing on high speed for 5 minutes, scraping down sides of bowl occasionally.
Sift together flour, baking powder and salt. Add flour mixture alternately with milk to batter, beating well after each addition. Mix in orange rind and juice. Add food coloring to tint batter, if desired.
Lightly butter and flour two 9-inch pans. Pour in batter and lightly rap on counter to settle batter. Bake about 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely on racks before frosting.
Make frosting: Beat together cream cheese, butter, food coloring, if using, and orange juice or brandy. Gradually beat in enough powdered sugar to make frosting spreadable. Stir in orange rind. Makes about 2 ¾ cups.
