anyone know how to make orange cake with orange icing?

9 Answers

  • Anonymous
    1 decade ago
    Favorite Answer

    * Exported from MasterCook *

    Williamsburg Orange Cake

    Recipe By :

    Serving Size : 16 Preparation Time :0:00

    Categories : Cakes & Desserts

    Amount Measure Ingredient -- Preparation Method

    -------- ------------ --------------------------------

    2 1/2 cups all-purpose flour


    2 3/4 cups cake flour

    1 1/2 cups sugar

    1 1/2 teaspoons baking soda

    3/4 teaspoon salt

    1 1/2 cups buttermilk

    1/2 cup margarine or butter -- softened

    1/4 cup shortening

    3 eggs

    1 1/2 teaspoons vanilla

    1 cup golden raisins -- cut up

    1/2 cup finely chopped nuts

    1 tablespoon grated orange peel


    1/2 cup margarine or butter -- softened

    4 1/2 cups powdered sugar

    4 tablespoons orange-flavored liqueur (4 to 5 tablespoons)


    4 tablespoons orange juice (4 to 5 tablespoons)

    1 tablespoon grated orange peel

    Heat oven to 350º. Grease and flour oblong pan, 13 × 9 × 2 inches. Beat all ingredients except frosting in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).

    Bake until toothpick inserted in center comes out clean, oblong 45 to 50 minutes; layers 30 to 35 minutes; cool. Frost with Williamsburg Butter Frosting.


    Mix margarine and powdered sugar. Beat in liqueur and orange peel.


    Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.

    You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected.

    S(Internet Address):

    "For more great ideas visit my Web site at:"


    "© General Mills, Inc. 1998"


    "1 cake"

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 500 Calories; 18g Fat (32.9% calories from fat); 5g Protein; 79g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 388mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 3 1/2 Other Carbohydrates.

    NOTES : Becky Deutsch, Spirit of Betty Crocker Contest winner

    Evansville, Indiana

    Becky Deutsch is an all-around homemaker, housewife, mother, beautician, volunteer, and organizer. She is the mother of three sons, Michael, seventeen, Matthew, fourteen, and Nicholas, eight, all in Boy Scouts and 4-H. Becky is a full-time beautician yet still finds time to work for her church functions, baking hundreds of kuchens (coffee cakes), and making apple butter, burgoo (soup), and homemade ice cream for fund-raisers and fellowships.

    Through her church, she and her husband were co-chairmen this past summer for the Habitat for Humanity housing project for the inner city. Becky and her family and church members built a house—one of twenty-six houses constructed in one week. She coordinated suppers, an auction, and an ice-cream social (to help in the cost of the home). This is the second Habitat for Humanity project she has been so heavily involved in, in four years' time.

    Becky still finds time to belong to a Home Economics club, serve on the church board, can green beans and tomatoes, wash, iron, clean, wash cars, taxi, and help mow their five-acre lawn. She is a very loving, caring, respected, and delightful person.


    It's not hard to make your own buttermilk. Try mixing 1 1/2 tablespoons of vinegar or lemon juice into regular milk and waiting a few minutes for it to thicken.

    Nutr. Assoc. : 0 0 2130706543 0 0 0 0 4098 0 0 0 0 2677 0 0 0 4098 0 4305 0 2130706543 0

    * Exported from MasterCook *

    Mandarin Orange Cake

    Recipe By :

    Serving Size : 1 Preparation Time :0:00

    Categories :

    Amount Measure Ingredient -- Preparation Method

    -------- ------------ --------------------------------

    1 pk Butter cake mix

    1/2 c Oil

    3 Eggs

    1 cn Mandarin Orange slices -

    -- with juice --


    1 md Cool Whip

    1 lg Pkg instant vanilla pudding

    1 lg Can crushed pineapple -

    -- with juice --

    Mix together cake mix, oil, eggs, and Mandarin Oranges and juice. Make 3

    layers. Bake at 375 degrees for 25 minutes. Filling: Beat filling by

    hand and spread between layers, top and sides of cake. Keep refrigerated.

    Source: Randy Rigg Downloaded from The Internet Chef. Formatted by Lynn


    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 1160 Calories; 122g Fat (93.8% calories from fat); 16g Protein; 2g Carbohydrate; 0g Dietary Fiber; 561mg Cholesterol; 166mg Sodium. Exchanges: 2 1/2 Lean Meat; 23 Fat.

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

  • 1 decade ago


    1 pkg yellow cake mix

    3/4 cup Miracle Whip

    1 pkg Dream Whip

    3/4 cups orange juice

    3 eggs

    2 tsp grated orange zest

    Preheat oven to 350°F.

    Combine the Miracle Whip, Dream Whip, cake mix, orange juice, beaten eggs and orange zest with electric mixer at medium speed for 2 minutes.

    Pour into a greased and floured 10" bundt pan.

    Bake 35-40 minutes or until a toothpick inserted in the center of the cake comes out nearly clean. Cool 10-15 minutes, loosen sides with a blunt knife and remove from pan.

    Cool completely. Stir together 1 1/2 cups 10X sugar (confectioners) with 2-3 tablespoons of milk and drizzle over cooled cake. Sprinkle top with coconut if desired.


    2 tbsp. orange juice

    1/4 c. granulated sugar

    2 1/3 c. sifted confectioners sugar

    1 egg

    1/2 c. shortening

    1 tbsp. grated orange rind

    Mix confectioners sugar and egg thoroughly. Bring orange juice and granulated sugar to boil; boil 1 minute. Add to sugar and egg mixture; blend well. Add shortening and orange rind. Beat until creamy

  • Debby
    Lv 6
    1 decade ago

    Mandrin Orange Cake: 1-Duncan Hines Butter cake mix----1sm. can Manadrin oranges, drained------Mix cake mix as directed with 1 stick butter or margarine, softened. Add oranges and mix until they are chopped fine. Bake in 2 - 9in. round cake pans. Cool completely-slice each layer into.[ Make 4 layers] Topping---- Mix 1- 20oz. can crushed pineapple with juice add 1- 12oz. carton cool whip then add 1-lg.pkg. of sugar free instant vanilla pudding mix. Mix well.. ice between each layer and finish all over. Refrigerate

  • 1 decade ago

    In your regular victorian sponge recipe add 2 tsps or more of grated ornage rind omitting anyother essence in the recipe, incorporate 1/2 a small cup of orange juice adding alternately as you add in your flour slowly, ie, a little juice then a little flour and then a little juice again till all the juice is used up taking care to finish off with flour.

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  • ?
    Lv 7
    1 decade ago

    Just make a vanilla cake and add 1 tbsp. grated orange rind and 1 tsp. pure orange extract. Same thing with the icing, just add to vanilla buttercream.

  • 1 decade ago

    Spectacular Orange Cake

    2 1/4 cups all-purpose flour

    2 teaspoons baking powder

    1/4 teaspoon baking soda

    1/2 teaspoon salt

    4 large egg whites

    3/4 cup water

    1/4 cup fresh orange juice

    1/2 cup butter or margarine

    1 1/2 cups granulated sugar

    1 tablespoon grated orange peel

    Orange Filling (recipe follows)

    Orange Buttercream Frosting (recipe follows)

    Preheat oven to 350*F (175*C). Grease and flour two 8-inch round cake pans; set aside.

    In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

    Beat egg whites at high speed of an electric mixer until stiff peaks form; set aside.

    Combine water and orange juice in a glass measure; set aside.

    In a large mixing bowl using an electric mixer at medium speed, cream the butter and sugar until light and fluffy. Add orange peel and mix well. Add the flour mixture alternately with the water/juice mixture, beginning and ending with the flour mixture. Gently fold in the beaten egg whites until well blended. Pour batter evenly into the prepared cake pans.

    Bake for about 25 to 30 minutes or until tested done when pressed lightly in the center and cake springs back. Cool cakes in pans for 5 minutes on wire rack, then remove from pans.

    When completely cool, spread with Orange Filling between layers and frost top and sides with Orange Buttercream Frosting.

    Makes 10 to 12 servings.

    Orange Filling

    1/2 cup granulated sugar

    2 tablespoons cornstarch

    1 1/2 teaspoons grated orange peel

    1/4 teaspoon salt

    3/4 cup orange juice

    1/4 cup water

    2 large egg yolks

    2 tablespoons butter

    Combine sugar, cornstarch, orange rind and salt in heavy saucepan. Gradually blend in orange juice, water and beaten egg yolks. Cook over medium heat, stirring constantly until mixture thickens. Cook for three minutes. Remove from heat and stir in butter. Cool before spreading between layers.

    Orange Buttercream Frosting

    6 tablespoons butter

    4 1/2 cups sifted powdered sugar

    1 tablespoon grated orange peel

    Pinch of salt

    4 to 6 tablespoons orange juice

    In small deep bowl, cream butter, powdered sugar, orange rind, salt and enough orange juice until desired spreading consistency. Spread onto the sides and top of cake.

  • 1 decade ago

    If you're in a hurry..this is a good quickie version.

  • 1 decade ago

    you can go to: and search in their recipes

    they have all kinds of ideas and recipes for cakes! good luck!

  • Anonymous
    1 decade ago


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