Getting ready for Thanksgiving and this year I decided to bake a cake from scratch.
I took a Real Simple yellow cake recipe and -- since I wanted to use a cranberry frosting -- I decided to add an orange twist.
Ingredients
- DRY INGREDIENTS
- 2-1/2 cups flour
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup butter, softened
- 1-1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- juice & zest of one orange
- 1 cup milk
- *or 24 cupcakes or 60 mini cupcakes
Directions
Preheat oven to 350. Grease & flour two cake pans or line cupcake pans with liners.
Sift together the dry ingredients.
Cream butter then add sugar and mix on medium-high until fluffy (a couple of minutes).
Add vanilla and eggs (one at a time) -- mixing well with each addition.
Add flour mixture, milk and orange juice in small batches -- alternating between the dry and wet ingredients.
Fold in zest.
Pour batter into pans and bake until wooden pick comes out clean.
-- 22-25 minutes for 9'' cake pans
-- 15-20 minutes for cupcakes
-- 12-15 minutes for mini cupcakes
Remove from pan and cool on racks.
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Comments
All right. A few comments from the hubby. He loved the texture of the cake. However, he didn't think there was enough orange flavor to be called "Orange Cake". Next time around, I'll either reduce the juice or I'll add a teaspoon of orange extract. Will let you know what comes of it. Holler, though, if you get around to it first.