Orange pound cake (wedding) - house beautiful

50 -75 servin

Ingredients

Quantity Ingredient
Solid shortening
2 pounds Sweet butter
10 cups Sugar (5 lb)
2 Dozen large eggs
½ cup Freshly grated orange zest
3 tablespoons Orange extract
3 tablespoons Vanilla extract
13¼ cup Unleavened sifted cake flour, preferably Swans Down
2 teaspoons Baking soda
½ teaspoon Salt
2 cups Orange juice concentrate
4 cups Sour cream

Directions

* The cake layers can be prepared up to one week prior to the wedding but no less than two days before. They can also be made further ahead andfrozen. All ingredients must be at room temperature. Leave everything out at least 2 hours. Use a heavy-duty hand mixer for the cake batter and chocolate filling.

Grease with shortening 9 round cake pans, 3 in each of the following sizes: 12-inch, 8-inch, and 5-inch (all 3 inches deep) and set aside.

In a large mixing bowl, cream the butter and sugar on low speed until light and pale yellow, Beat in the eggs, orange zest and extracts.

Slowly add the flour, baking soda and salt, incorporating fully after each addition. Mix in the concentrate and sour cream. Scrape the sides of the bowl and mix to smooth out any lumps.

Divide mixture into prepared pans so that each is equally full. Bake in a preheated 325' oven for 30 to 45 minutes or until cakes pull away from the sides of the pans and cake tester comes out clean.

Check cakes after 30 minutes. (Do not let pans touch each other or the sides of the oven. It is important not to overcrowd the oven.

Unbaked cake layers can sit at room temperature until oven space is available.) Remove cakes from oven and allow them to cool in their pans on a wire rack.

Baked cooled cakes can be wrapped in their pans and refrigerated up to one week, or frozen.

House Beautiful/March/94 Scanned & fixed by DP & GG

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