Grandmas Orange Cake With Orange Buttercream Frosting Recipes

CLASSIC ORANGE CAKE

Steps:

• I used two 8" round cake tins. Butter or spray them and put in a round piece of parchment in the bottom. I use baking spray which is a combination of oil and flour.
• Add your sugar and large strips of the orange rind (I used a vegetable peeler) into your food processor and grind until the orange peel is fully combined.
• Combine your room temperature butter and the orange sugar and mix until fully combined.
• Add each egg separately and fully incorporate between each egg. Add the fresh orange juice to the batter and mix until just combined.
• In a separate bowl, add your flour and baking powder and whisk together until well blended. Add the dry ingredients to the batter by 1/2 cup increments mixing until just combined between each addition.
• Pour the batter into to tins and make sure they are equal to ensure even baking times. Bake for about 30 - 35 minutes. Once you've taken the cakes out of the oven, allow to cool for about 5 minutes in the tin and then turn out, inverted, onto a wire rack. Allow to cool completely.
• Once the cakes have fully cooled, decorate!

GRANDMA'S ORANGE CAKE

Steps:

• Preheat oven to 350.
• Grease and flour 8" square pan.
• Sift together flour and baking soda (set aside).
• In food processor grind orange and raisins (her recipe says grind the orange and raisins).
• In separate bowl cream butter and sugar.
• Beat in eggs.
• Stir in Sour Milk.
• Add orange/raisin mixture.
• Stir in flour mixture.
• (Depending on the amount of juice in the orange you may have to adjust the flour slightly to get the right batter consistency).
• Pour into pan and bake for 30 minutes or until done (suggest checking after 25 minutes as grandma did not specify boking time).
• While cake bakes dissolve 1/4 cup orange juice with 1/2 cup sugar (either on stove or in microwave).
• Pour juice mixture over cake while hot (you may want to poke small holes in the cake).

ORANGE BUTTERCREAM FROSTING

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.