My Mother'S Orange Cake
A moist, flavorful orange cake featuring subtle citrus notes, perfect for family gatherings or celebrations, with a tender crumb and sweet glaze.
Ingredients
Instructions
- Cream sugar and shortening; add slightly beaten egg whites.
- Mix flour, baking powder, and salt and add alternately with milk to the creamed mixture.
- Pour batter into two 8 or 9-inch cake pans.
- Bake at 350°F for 45 minutes.
- Cool the cakes and spread filling between layers and on top of the cake.
Tips & Substitutions
For a lighter texture, ensure that the egg whites are whipped until stiff peaks form before adding them to the mixture. You can substitute half of the shortening with unsalted butter for a richer flavor. If you prefer a more intense orange flavor, consider adding orange zest or a splash of orange extract to the batter. This cake pairs beautifully with a light citrus glaze.
Serving Suggestions
Serve this cake at room temperature, and consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Fresh berries or a citrus salad can make a refreshing side. This cake is perfect for celebrations or as a delightful afternoon snack, and it also works well with a cup of tea or coffee.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in the oven at 300°F for 5-10 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of My Mother'S Orange Cake contains roughly 342 calories, with 2g protein, 15g carbohydrates, and 31g fat. It is a good source of calcium (11% of the Daily Value) and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 785mg per serving (34% 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 use all-purpose gluten-free flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend. Make sure to choose one that is designed for baking to achieve a similar texture. You may also need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently.
How can I make this cake more flavorful?
To enhance the flavor, consider adding citrus zest, such as lemon or lime, along with the orange flavor. Using fresh orange juice instead of milk can also deepen the citrus note. Additionally, spices like vanilla extract or a hint of almond extract can elevate the cake's taste.
Is it possible to freeze this cake?
Absolutely! You can freeze the cake either whole or in slices. Wrap it tightly in plastic wrap and then aluminum foil for added protection. It can be frozen for up to 3 months. To thaw, leave it in the refrigerator overnight or let it sit at room temperature for a few hours before serving.
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).