Total Time
45mins
Prep 20 mins
Cook 25 mins

from a late 1950's cookbook.

Ingredients Nutrition

Directions

  1. Sift flour, baking powder, salt and baking soda together 3 times.
  2. In a separate bowl, cream butter and orange rind together.
  3. Gradually add sugar, creaming together until light and fluffy.
  4. Add eggs one at a time, beating thoroughly after each addition.
  5. Then add flour mixture, alternating first with the milk; then with the orange juice, beating until smooth.
  6. Pour batter into 2 well greased 9 inch pans and bake for 25 minutes at 375 degrees Fahrenheit.

Reviews

(9)
Most Helpful

Delicious, with a good strong orange flavor! I added 1 teaspoon lemon extract to the cake batter, and used 1/4 cup butter plus 1/4 cup veg oil. Frosted it with a basic buttercream substituting OJ instead of the usual milk called for, cream cheese for half of the butter, and added more orange zest which gave pretty flecks throughout the frosting. I gave it 4 stars instead of 5 because my cake came out a little crumbly/dry...this may have been my fault though as I slightly overbaked it. Overall everyone loved it & I'll make it again for sure!

ScrumptiousWY May 18, 2009

Really yummy! I only had enough fresh oj to make 1/2 a cup so I used 1/4 cup of lemon juice. I also added 1 tsp of vanilla and baked in a 9x13 inch pan and topped it with a lemon glaze. Will definitely make again. Thank you!

Lil Monkey April 09, 2008

Wow! This cake is easy to make and delicious. I might add a teaspoon of vanilla essence the next time I make it. Thanks for a delicious recipe. Can't wait for the family to get home from office / school and try my cake. They're going to love it!

Cathy-O March 18, 2007

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