I remember the very day, a few years back, during the Christmas Holidays. The house was full of family. The children came running in asking for something sweet. My mother offered them an orange. They all chimed in with frowns, “No!” “Then what would you like?” she asked. One of her great grand children said, “Bake us an Orangey Cake grandma.” “Yeah," everyone chimed in, including the adults. Since then it has always been known as the “Orangey Cake.” It will take just one delicious bite and you will be hooked.
TEXAS IS KNOWN FOR ITS CITRUS FRUIT FROM AN AREA, KNOWN AS THE VALLEY, WHICH IS WAY DOWN SOUTH NEAR THE BORDER OF MEXICO. THE VALLEY CITRUS FRUIT IS ABUNDANT THIS TIME OF YEAR AND THIS RECIPE IS PACKED WITH A BURST OF THE FLAVOR OF FRESH ORANGES.
FOR THE CAKE BATTER
round 8 inch cake pans
cake release spray or butter and flour for the pans
vanilla cake (i use betty crocker) do not follow directions on the box
2Preheat oven to 350 degrees. Cut 2-8 inch rounds from parchment paper. Spray inside of the cake pans and put in the parchment rounds and spray the surface of the paper, or, butter and flour your pans and shake out the excess flour.
Combine all the cake ingredients in a medium mixing bowl. With the mixer on low mix the ingredients for 1 minute then turn off the mixer and scrape the sides and bottom of the bowl with a spatula. Mix for two more minutes on medium speed. Pour the batter into the cake pans and place on a rack in the middle of the oven and bake for 27 to 33 minutes or until the sides of the cake begin to pull away from the pan. Mine are done in 27 minutes. When cakes are done remove from the oven to a cake rack and cool for 15 minutes. Remove cakes from the pan by inverting them onto a rack to continue cooling.
3Beat the butter and cream cheese in a medium bowl with your electric mixer on low until well combined. About 1 to 2 minutes. Pour in the sifted, confectioner’s sugar, ½ cup at a time, and beat on low until the mixture is combined. Add the zest and orange juice and mix until the frosting is smooth. Add extra confectioners’ sugar a little at a time if you want the consistency thicker.
4When the cake has completely cooled spread frosting on top of the bottom layer within 1/2 inch of the outer edge. Put the other layer on top of the 1st layer and frost top and sides.