Orange Cream Cake

Orange Cream Cake


2 1/2 cups cake flour
1 2/3 cup sugar
3 1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoon grated orange peel
3/4 cup orange juice
2/3 cup shortening
3 eggs
1/3 cup water
1/4 teaspoon almond extract


3 cups confectioners’ sugar
1/3 cup shortening
1/2 teaspoon orange peel
1/4 cup hot orange juice
1 teaspoon lemon juice
Dash of salt
Yellow food coloring



Sift together dry ingredients; add peel, juice, and shortening. Beat 2 minutes at medium speed. Add eggs, water, and almond extract and beat 2 more minutes. Pour into greased and floured 13×9 pan. Bake 350-degrees for 40-45 minutes; cool.

Combine 3 cups confectioners’ sugar, 1/3 cup shorting, 1/2 teaspoon orange peel, 1/4 cup hot orange juice, 1 teaspoon lemon juice, and a dash of salt. (Add yellow coloring). Beat, add more sugar if needed. 

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