Minnie Kyttle'S Orange Cake
A vibrant orange cake with moist layers and zesty flavor, perfect for citrus lovers and special occasions, topped with tangy orange frosting.
Ingredients
Instructions
- Cream sugar and shortening together until light and fluffy.
- Add grated orange rind and eggs, then beat well.
- Alternate adding orange juice with dry ingredients (flour, baking soda, baking powder) and mix until smooth.
- Divide batter into three cake layers.
- Bake at 375°F (190°C) for 20 to 25 minutes until a toothpick inserted in the center comes out clean.
- Frost with Orange Frosting before serving.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have shortening, you can use unsalted butter as a substitute, but it may alter the cake's moisture slightly. To enhance the orange flavor, consider adding a splash of orange liqueur to the batter. This cake also works well as a base for a layered dessert, similar to the Southern Peach Custard Pie.
Serving Suggestions
Serve this cake with a light dusting of powdered sugar or a dollop of whipped cream for added sweetness. It pairs beautifully with Iced Orange Cappuccino for a refreshing afternoon treat. For a complete dessert spread, consider serving it alongside the I Ought To Feel Guilty Cheesecake for a delightful contrast in flavors.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm in an oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Minnie Kyttle'S Orange Cake contains roughly 791 calories, with 3g protein, 49g carbohydrates, and 67g fat. It is an excellent source of vitamin C (126% of the Daily Value) and calcium (30% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can prepare the cake layers a day ahead. Allow them to cool completely, then wrap them tightly in plastic wrap and store in the refrigerator. Frost the cake just before serving to retain freshness and texture.
What can I use instead of fresh orange juice?
If fresh orange juice is unavailable, you can use store-bought juice, but opt for 100% pure orange juice without added sugars or preservatives for the best flavor. Alternatively, consider using a citrus blend that includes orange for a unique twist.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The edges should also pull away slightly from the sides of the pan. Be careful not to overbake, as this can lead to a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).