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Name: Spiced Layer Cake with Orange Cream Cheese Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Salt; 1 ts Ground cinnamon; Orange Cream Cheese Frosting; 2 c All purpose flour; 1 ts Ground ginger; 1 tb Orange Peel Grated; 1 ts Ground cardamom; 4 lg Eggs; 1 c Unsalted butter room temperature; 1 ts Ground nutmeg; 1/2 c Whole Milk; 1 ts Baking Powder; 1 c Sour cream; 2 c Sugar; 1 ts Baking soda

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INGREDIENTS

1/2 ts Salt
1 ts Ground cinnamon
Orange Cream Cheese Frosting
2 c All purpose flour
1 ts Ground ginger
1 tb Orange Peel ; Grated
1 ts Ground cardamom
4 lg Eggs
1 c Unsalted butter ; room temperature
1 ts Ground nutmeg
1/2 c Whole Milk
1 ts Baking Powder
1 c Sour cream
2 c Sugar
1 ts Baking soda

Servings

INSTRUCTIONS

Preheat oven to 350F. Butter three 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour pans; tap out excess flour. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar, butter and orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide batter among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.) Place 1 cake layer on platter. Spread 2/3 cup frosting over. Top with second cake layer. Spread 2/3 cup frosting over. Top with third cake layer. Cover top and sides of cake with remaining frosting. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.) Makes 8 to 10 servings. Bon Appetit October 1999 Per serving: 4043 Calories (kcal); 255g Total Fat; (55% calories from fat); 36g Protein; 425g Carbohydrate; 1363mg Cholesterol; 3247mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 49 Fat; 27 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Spiced Layer Cake with Orange Cream Cheese Frosting

1/2 ts Salt
1 ts Ground cinnamon
 Orange Cream Cheese Frosting
2 c All purpose flour
1 ts Ground ginger
1 tb Orange Peel Grated
1 ts Ground cardamom
4 lg Eggs
1 c Unsalted butter room temperature
1 ts Ground nutmeg
1/2 c Whole Milk
1 ts Baking Powder
1 c Sour cream
2 c Sugar
1 ts Baking soda

Preheat oven to 350F. Butter three 9-inch-diameter cake pans. Line bottom  of pans with waxed paper. Butter and flour pans; tap out excess flour. Sift  first 8 ingredients into medium bowl. Using electric mixer, beat sugar,  butter and orange peel in large bowl until fluffy. Beat in eggs 1 at a  time. Stir flour mixture into butter mixture alternately with sour cream  and milk. Divide batter among prepared pans.    Bake cakes until tester inserted into center comes out clean, about 25  minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto  racks and cool completely. (Can be made 1 day ahead. Store airtight at room  temperature.)    Place 1 cake layer on platter. Spread 2/3 cup frosting over. Top with  second cake layer. Spread 2/3 cup frosting over. Top with third cake layer.  Cover top and sides of cake with remaining frosting. (Can be made 1 day  ahead. Cover with cake dome and store at room temperature.)    Makes 8 to 10 servings.    Bon Appetit October 1999        Per serving: 4043 Calories (kcal); 255g Total Fat; (55% calories from fat);  36g Protein; 425g Carbohydrate; 1363mg Cholesterol; 3247mg Sodium Food  Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 49 Fat; 27  Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2904g)
Recipe Makes: 1

Calories: 8999
Calories from Fat: 2899 (32%)

Amt Per Serving		% DV

	Total Fat 322.1g	429 %
	Saturated Fat 169g	845 %
	Monounsaturated Fat 95.2g
	Polyunsanturated Fat 23.1g
Cholesterol 4810.8mg		1480 %
Sodium 3204.4mg		110 %
Potassium 2069.7mg		54 %
Total Carbohydrate 1413g		416 %
	Dietary Fiber 10.5g	42 %
	Sugars, other 1402.5g
Protein 158.9g		227 %
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.

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Calories per serving: 8999

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