| ORANGE FILLED CAKE Preheat oven to 350 F. Recipe requires two 8” round cake pans greased and coated with flour. 1 cup white sugar ½ cup vegetable shortening 1 orange, use juice and only the orange part of the rind, grated 2 eggs 1 teaspoon vanilla 1 cup buttermilk 2 cups white flour 1 teaspoon vanilla 1 teaspoon baking powder 1 teaspoon baking soda 1 cup raisins 1 cup walnuts, chopped Filling: 1 orange, use juice and only the orange part of the rind, grated fine ½ cup white sugar 1 egg 2 tablespoons white flour. 2 cups whipped topping or whipped cream In a large bowl, cream sugar, shortening, juice, eggs and vanilla together and then add buttermilk alternately with sifted dry ingredients. Stir in nuts and raisins. Divide batter and pour into cake pans that have been greased and coated with flour. Bake for 30 minutes. While cake is cooling, in a medium-sized saucepan prepare the filling by combining orange juice, sugar, egg and flour. Beat until well blended. Cook over medium heat, stirring constantly until mixture thickens. Refrigerate until filling is cold. Add 1 cup of whipped cream topping to the filling then spread over the top of the first layer of cake. Set second layer on top of the filling then frost the cake with the remaining whipped topping. Store leftover cake in the refrigerator. |
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