Orange Crunch Cake
Ready In: 50 mins
Serves: 12
Ingredients
- 2 cups cake flour
- 1 1⁄3 cups granulated sugar
- 2 teaspoons baking soda
- 3⁄4 teaspoon salt
- 2⁄3 cup vegetable shortening
- 1 1⁄2 tablespoons orange zest, minced
- 1⁄3 cup orange juice, fresh
- 1⁄3 cup water
- 2 large eggs
- 2 tablespoons lemon juice, fresh
- 1⁄2 cup almonds, sliced, toasted
Directions
- Preheat oven to 350 degrees F, & spray two 9-inch round cake pans with nonstick cooking spray.
- In a mixing bowl, whisk together flour, sugar, baking soda & salt.
- Add shortening, orange zest & juice, water & eggs, mixing until well blended.
- Add lemon juice, mixing until JUST incorporated, then fold in almonds.
- Divide batter evenly between prepared pans.
- Bake until toothpick inserted into center comes out clean, about 30-34 minutes.
- Cool in pans on wire rack for 10 minutes before removing from pans & letting cool completely on the wire rack.
- For best results when decorating, wrap cakes in plastic wrap & freeze for 1-2 days.
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