Kimberly Schlegel Whitman, Editor-at-Large Southern Living brings a luscious cake recipe to Home & Family
- 1 cup shortening
- 1 1/2 cups sugar
- 4 tsp. Sunkist® fresh grated orange peel
- 4 eggs, separated
- 3 cups sifted cake flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup Sunkist® fresh squeezed orange juice
- 1 cup chopped almonds
- 1/2 tsp. cream of tartar
- 1 cup confectioners sugar
- 1 package (8 oz.) cream cheese, softened
- 1 tsp. Sunkist® fresh grated orange peel
- 1 tsp. Sunkist® fresh squeezed orange juice
- Whole almonds
Makes 12 servings
Preparation: Preheat oven to 350 degrees.
In large bowl cream together shortening and sugar. Add orange peel for flavor
You can use a bundt or tube pan
For frosting stir in an orange peel and juice for zest flavor
Directions for the Cake:
In large bowl cream together shortening and sugar. Add orange peel. Beat in egg yolks one at a time.
Sift together flour, baking powder, soda and salt. Add to creamed mixture alternately with orange juice, beating until smooth. Stir in chopped almonds.
Beat egg whites until foamy, add cream of tartar and continue beating until stiff but not dry. Gently fold egg whites into cake batter.
Pour into well greased and lightly floured 10 inch Bundt or tube pan. Bake at 350 degrees for 45 to 50 minutes until toothpick inserted in center comes out clean.
Cool 10 minutes, remove from pan and cool on wire rack.
Directions for the Frosting:
In small bowl gradually blend sugar into cream cheese, stir in orange peel and juice.
Spread on sides of cake (do not frost top).
Garnish with whole almonds to form "crown".
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