Today is going to be a busy day, and I’m looking forward to it. Even though it’s cold, I’ll be getting out and heading to Raymore, Missouri, to attend an art league luncheon. We’ll have meats and cheeses catered, and members will be bringing side dishes and desserts. I’m bringing my Florida Orange Cake, which is always a favorite.
I’ve loved orange cake since I was a little girl. Each year for my grandfather’s birthday, my mother would bake an orange cake. Throughout the years, even though my mother is gone and my grandfather passed away fifty years ago, I’ve carried on the tradition of baking an orange cake on his birthday in June.
And then, once my husband tasted orange cake, he decided that was what we wanted for his birthday each year, as well. So, now I bake an orange cake in June and in November.
Well, why not bake another in December? After all, oranges are a traditional part of Christmas foods and festivities, so when I was asked to bring a dessert for our luncheon, I knew exactly what it would be.
Over the years, the original made from scratch recipe has been lost, and I’ve started using a cake mix off the store shelf — something I never thought I’d do. The results are still moist and delicious, and I have to admit it’s certainly quick and easy.
Here’s the recipe I now use from Taste of Home:
Ingredients
CAKE:
1 package yellow cake mix (regular size)
1 cup orange juice
3 eggs
1/3 cup water
1/3 cup canola oil
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 tablespoon orange marmalade
3 cups confectioners’ sugar
Directions
In a large bowl, combine the cake mix, orange juice, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13×9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in orange marmalade and confectioners’ sugar. Spread over cake. Store in the refrigerator.
Of course, I do change it just a bit. I’ve used both yellow cake mixes and white cake mixes, and the results are equally tasty, so if I can’t get one, I get the other. And I always grab my grater to make fresh orange zest to add to the batter. That was what I always loved best about mother’s orange cakes.
For the frosting, I sometimes add just a bit of food coloring to give it a slight orange tint.
The cake is baked and cooled, and right now my cream cheese and butter are both sitting out to come to room temperature. Later this morning I’ll make the icing and spread it on the cake, ready to go to our luncheon. I’m looking forward to having a sweet dessert, and I’ve promised my husband I’ll bring a piece home for him to enjoy, too.
Breathe In...Breathe Out 