Sour Cream Orange Cake 1965 Recipes

SOUR CREAM ORANGE CAKE

Steps:

• Sift flour, baking powder, baking soda and salt.
• Cream butter and sugar until very light and fluffy.
• Beat in egg yolks and rinds.
• Sift dry ingredients into creamed mixture, alternating with sour cream.
• Do not overbeat.
• Beat egg whites until stiff but not dry.
• Fold in with a rubber spatula.
• Oven 325.
• well greased Bundt or tube pan.
• Bake approximately 1 hr.
• Cool 10 minutes and then turn cake onto a plate with a rim.
• Orange Syrup.
• Combine:.
• 1/2 cup orange juice, fresh.
• 2 tablespoons lemon juice.
• 1/2 cup white sugar.
• Bring to a boil and simmer about 3 mins.
• Slowly pour hot syrup over cake, allowing time for it to soak it.

ORANGE CAKE

Steps:

• Preheat oven to 350°F. Lightly butter an 8-inch square baking pan and line bottom with wax paper, then lightly butter paper.
• Beat together butter, sugar, and zest in a large bowl with an electric mixer until creamy, about 2 minutes. Add eggs 1 at a time, beating until just incorporated. Whisk in sour cream and orange juice, then add remaining ingredients (except confectioners sugar), whisking until just combined.
• Transfer batter to baking pan and bake in middle of oven until golden and a wooden pick inserted in center comes out clean, about 30 to 40 minutes.
• Cool cake in pan on a rack 10 minutes, then turn out onto rack. Discard paper and cool. Dust with confectioners sugar.

ORANGE SOUR CREAM CAKE

Steps:

• 1. Preheat oven to 350F. Lightly grease an 8-inch square baking pan.
• 2. In a medium bowl, whisk together flour, baking powder and salt.
• 3. In a large bowl, cream together butter, sugar and orange zest until light. Add in eggs one at a time, and beat mixture until smooth and well-combined. Mix in one third of the flour mixture, followed by the sour cream. Mix in another third of the flour mixture, followed by the orange juice. Stir in all remaining flour, mixing until no streaks of dry ingredients remain.
• 4. Pour into prepared pan. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
• 5. Topping: While the cake is baking,whisk together glaze ingredients in a small bowl. Use a spoon to drizzle the glaze evenly over the cake. Allow glaze to soak in while cake cools. Allow cake to cool completely before slicing. This is a very moist, delicious little cake..I am going to double it the next time, and bake in a 13x9 cake pan..It's that good!

SOUR CREAM ORANGE CAKE 1965

Steps:

• Grease heavily and flour a 9 x 13 cake pan. Set aside.
• Cream butter or margarine with the sugar until light and fluffy.
• Add in the orange zest and beat well.
• Add eggs one at a time, beating after each one is added.
• Measure then sift the flour with soda three times.
• Add the flour alternately with the sour cream and orange juice into the creamed sugar butter mixture.
• Fold in the dates, nuts and raisins.
• Pour into prepared pan and bake in preheated oven for 35 minutes, or until almost done.
• Combine the honey with the 1/3 cup orange juice, and pour evenly over the almost baked cake.
• Keep in the oven baking for at least another 6 minutes longer until tester shows done.
• Cool in pan on wire rack.