Source: The Tampa Tribune (Tampa, Florida)
April 30, 1964
Mrs Hinson’s third prize-winning recipe
Let all ingredients come to com temperature.
Preheat oven 1 350 degrees. Grease bottom and sides of four 8- or 9-inch layer cake pans; dust with flour.
Cake:
Beat eggs until lemon colored; set aside.
Sift flour, baking powder and salt together twice.
Cream margarine and sugar in large mixing bowl; add beaten eggs, vanilla, lemon extract and dry milk. Mix one minute at medium speed. Add orange juice and beat well. Add flour mixture. Beat at medium speed until flour is absorbed.
Measure by tablespoons into prepared cake pans.
Bake 20 to 25 minutes, or until light brown.
Cool cake layers in pans.
Remove from pans; spread orange filling between layers, set aside to frost sides and top later.
Orange filling:
Combine sugar, cornstarch and grated orange rind. Stir 1 cup orange juice (reserve remaining orange juice). Add beaten egg yolks and food coloring.
Cook over high heat until mixture is hot and bubbly around edge of saucepan.
Reduce heat to medium. Continue cooking, stirring constantly, until mixture is very thick. Set aside to cool.
Just before spreading between cake layers, add the remaining 1/4 cup orange juice and 1 teaspoon fresh lemon juice. Beat until smooth; spread between layers. Reserve 4 tablespoons filling to garnish top of cake.
Frost top and sides of cake With Orange Fluffy Frosting.
Orange fluffy frosting:
Place all ingredients in top of double boiler over boiling water. Beat with electric mixer at high speed for 5 minutes or until mixture stands in peaks. Spread frosting on top and sides of cake.
To garnish base and top of cake, slice unpeeled oranges thin, then cut each slice in half. Place orange slices on cake plate, cut sides against cake. Place half a maraschino cherry against side of cake at center of each slice. Place 2 very small orange leaves between each orange slice, with orange blossoms on the leaves if in season. Spread the reserved 4 tablespoons orange filling in a 1-inch wide circle on top of cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Recipe (3079g) | ||
Recipe Makes: 1 Serving | ||
|
||
Calories: 7593 | ||
Calories from Fat: 1889 (25%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 209.9g | 280 % | |
Saturated Fat 46.9g | 234 % | |
Monounsaturated Fat 95.6g | ||
Polyunsanturated Fat 54.3g | ||
Cholesterol 452mg | 139 % | |
Sodium 170612.2mg | 5883 % | |
Potassium 3371.5mg | 89 % | |
Total Carbohydrate 1229.1g | 362 % | |
Dietary Fiber 25g | 100 % | |
Sugars, other 1204.1g | ||
Protein 163.3g | 233 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7593
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.