ORANGE CAKE RECIPE

[ea56]

Stan,
I hope you’ll give it a try, its really easy. Don’t let cake baking intimidate you. I suggest making it with butter for the flavor.

Not to confuse you, but for the past 4 or so years now I bake all my cakes made with butter using the “reverse creaming”method. Its as easy as making a cake mix. You simply put all the dry ingredients into a large bowl, add the room temperature, soft butter and mix at low speed until the mixture looks like wet sand. The add all the wet ingredients and mix on low for 30 seconds until blended now increase speed to med and beat for 3 mins., pour batter into prepared pans and bake as usual.

Cakes made this way come out perfect every time. I know alot of people may disagree with this. But I saw this on “Cooks Illustrated” and tried it and it made me a believer. Is similar in a way to the double quick Betty Crocker method and the quick method in the old Sunbeam Mixmaster cookbooks.

Eddie

 

[stan]

Maybe

I’ll try that with ur orange cake recipe.

Thanks Eddie

 

[daveamkrayoguy]

That orange cake recipe really has my mind reeling wondering if my mom ever made it or even my grandmother and I might even remember it as a sponge cake...

I'd surely like to make this the way I see it here perhaps as a bundt cake as it may have been that in design and I know it didn't have frosting of which the recipe for it would make a great accompaniment...

-- Dave

 

[angus]

Thanks for the info on cube vs stick. I never knew there was so much out there on that topic and having always lived in the east, always used the term "stick". Interesting point on the "reverse creaming" method for cake baking. I have used that method since the 1980's and I first saw it in Rose Levy Beranbaum's iconic book "The Cake Bible". That method really does produce beautiful results every time!!! Originally published in the mid 1980s The Cake Bible is still in print today and is really the definitive instructional guide to baking foolproof and flawless cakes. My point is that if you have any fear of baking cakes, you should try to get your hands on this book and you will be rewarded. I even taught myself to make wedding cakes from this book. Beranbaum has a background in science so her recipes and methods are detailed, exacting and incredibly well explained. It's a big book but a fascinating read for anyone who likes to bake. She has several books and my other baking favorite is "The Pie and Pastry Bible". Never had a pie crust failure from that book.

Funny, I baked a lot in the 1990's and early 2000's since we really didn't have great bakeries for traditional layer cakes and pies here - except what you could get in supermarket bakeries and one or two not so great places. Since I don't do well with anything made with shortening (especially commercial "buttercream" frosting which to me only tastes like grease - and yes that includes all that canned frosting), I started baking. Then as we got further along several really good bakeries opened up and I had less time to bake.

But most recently, with bakery prices going sky high ($75.00 for a layer cake at Magnolia Bakery in NY and $35.00 for a pie), I decided it was time to haul out the Kitchen Aid and start baking again. Also, I am sort of semi retired and have a little more time. And I had forgotten that baking is kind of relaxing. So this orange cake recipe comes along at the right moment and since I love orange more than any other flavor will try it soon.

 

[circlew]

Lard

My friend Debbie B.'s mother Phyllis made a white cake that used lard, and had white 7-minute frosting. It tasted absolutely wonderful, with excellent texture.

 

[mrsalvo]

Reviewed the above recipes and it looks just absolutely wonderful. Trying to lose weight though, so I’m hesitant to start baking. Looks delicious. I’ve lost 4 lbs in the last couple of weeks, and pants are not feeling as tight!! . Sure hard to lose weight when ya get older!!!

Barry