This weekend we were given a large basket of oranges, from a friendly neighbor. After we had enjoyed a few of them , the recipe side of my brain began to churn. I looked through a few cook books for inspiration and, although I was torn between making a bar cookie and a cake, the cake won out. The ultimate creation was this very moist orange layer cake. Not only is it frosted with cream cheese and mandarin orange icing, but each layer is drizzled with orange sauce. It was most divine, and I hope you enjoy it!
Orange Layer Cake(printer friendly version)
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, seperated
2 cups all purpose flour
1 teaspoon bakign soda
1 cup buttermilk
1 teaspoon vanilla extract
2/3 cup sugar
1/4 orange juice (I used freshly squeezed.)
1 8 oz package cream cheese, softened
1/2 cup butter
5 cups powdered sugar
1 small can mandarin oranges
Beat butter and shortening until fluffy, then add sugar. Add egg yolks and beat thoroughly, then pour in vanilla. In another bowl mix together flour and soda. Add to batter in mixer, alternating with the buttermilk. Poor batter into large bowl. Then beat egg whites (at room temperature) until stiff peak form. Fold into batter. Divid batter into 3 greased and floured 9 inch cake pans. Bake at 350F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes, remove and allow to continue cooling on racks.
While the layers are baking beat butter and margarine in mixer until well combined. Add sugar 1/2 cup at a time until well blended. Mix in can of mandarin oranges and add food coloring if you want the frosting to be colored. Refrigerate for at least an hour so it will be spreadable. Make the glaze next as it needs to cool, too.
Combine glaze ingredients over medium heat, whisk until all sugar is dissolved and it reaches a boil. Remove from heat and allow to cool.
How to glaze and frost the cake:
When cakes are cool place one layer on a plate with a fluted edge. The glaze and frosting are a bit runny and you will want an edge to keep all of this inside the dish. Ladle 1/3 of glaze over first layer of cake. Frost layer with cream cheese frosting. Repeat with final two layers. If you do not use all of the glaze do not be concerned. Finish by frosting the entire cake with the remaining cream cheese mixture. Cake is ready to be served. This cake must be stored in the refrigerator.
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