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Southern Lane Cake w/ Orange Frosting Recipe | |
American Cakes | |
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Ingredients:
Cake:2 cups butter or margarine, softened 1 1/2 cups granulated sugar 6 large eggs 1 tablespoon grated orange peel 1 1/2 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder Filling and Topping: Yolks of 8 large eggs, lightly beaten 3/4 cup granulated sugar 3/4 cup butter or margarine 1/4 cup freshly squeezed orange juice 3 tablespoons grated orange peel 1/4 teaspoon salt 1 cup chopped pecans 1 cup sweetened shredded coconut Candied Orange Peel, recipe below, optional
Directions:
Prepare Cake:Heat oven to 325 degrees F. Grease and flour two 9-inch-square cake pans. In large bowl with electric mixer at medium speed, beat 2 cups butter, 1 1/2 cups sugar, eggs, 1 tablespoon grated orange peel and vanilla about 3 to 5 minutes until blended, light and fluffy. Add flour and baking powder; beat about 2 minutes until thoroughly blended and smooth. Spoon batter into prepared pans; bake 30 to 35 minutes until wooden pick inserted in center of layers comes out clean. Turn out of pans onto wire racks to cool. Prepare filling and topping: In top of double boiler combine egg yolks, 3/4 cup sugar, 1/4 cup butter, orange juice, 3 tablespoons grated orange peel and salt. Set over simmering water; cook 10 to 15 minutes, stirring frequently until blended and thickened. Remove from heat; stir in pecans and coconut. Cool completely. To assemble: Place one cooled cake layer on serving platter. Spread half of cooled egg yolk mixture over layer; top with remaining layer. Spread remaining egg yolk mixture over top. Garnish with candied orange peel, if desired. Makes one 9-inch layer cake. Candied Orange Peel: Remove thin strips from 1 orange; cut strips into shreds 1/8-inch wide and 1 1/2 inches long. In small saucepan over low heat, simmer peel in 1/4 cup light corn syrup 5 minutes, stirring frequently until deep orange and slightly curled. Using fork, lift peel from syrup; spread on lightly oiled foil to cool. | |