Tag Archive: buttermilk


Orange slice cake

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I don’t like fruit cakes…I really don’t like them, but this recipe is REALLY good. A friend shared this with me, saying that it was her mothers recipe. As she described it to me I kind of felt less enthusiastic about the wondrous smell coming from the plate she handed to me.  The cake was still warm from the oven and it smelled HEAVENLY, but then I tried it and was totally won over.  This is glorious!!!!

Orange Slice Cake

Cream together 1 cup butter (softened), 2 cups sugar,

add 4 eggs, one at a time Dissolve 1 tsp. baking soda in 1/2 cup buttermilk

and add to creamed mixture.  Also add 1 tsp salt, 1 tsp almond flavoring,

and 1 tsp vanilla flavoring Set this mixture aside.

In a large bowl, 4 cups flour, 1 pound orange slice candy (chopped),

4 oz. candied cherries (chopped), 1 pound chopped dates,

(optional…2 cups chopped nuts)

COMBINE the flour mixture with the creamed mixture. Grease pan (9×13, 2 loaf pans, or Bundt) and Bake at 300 degrees for 1 hour and 45 minutes.

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Image     I know, I opened this blog with a Best Chocolate Cake….but this one caught my eye with its 3 beautiful layers and the buttermilk.  Yup, I love to use buttermilk in recipes.  Like sour cream it seems to be a wonder ingredient.  I imagine I will have to use Hershey’s Special Dark Cocoa for this…I think it calls for a luscious, deep black color.  This one has evidently survived the years, appearing in Good Housekeeping several times since 1927.  1927!!!  Doesn’t that just invoke special memories of your grandma’s chocolate cake passed down through the years?  Let the baking begin!

Cake Layers
– 2 cup(s) all-purpose flour
– 1 cup(s) unsweetened cocoa
– 1 1/2 teaspoon(s) salt
– 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
– 1 cup(s) packed brown sugar
– 1 cup(s) granulated sugar
– 3 large eggs
– 2 teaspoon(s) vanilla extract
– 1 1/2 cup(s) low-fat buttermilk

Frosting
– 1/3 cup(s) unsweetened cocoa
– 1/3 cup(s) boiling water
– 1 cup(s) butter or margarine, softened
– 2 tablespoon(s) confectioners’ sugar
– 12 ounce(s) semisweet chocolate, melted and cooled
Directions:
1. Prepare cake layers: Preheat oven to 350°F. Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour.

2. On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula.

3. Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on upper rack and 1 on lower rack, so that top pans are not directly above bottom one. Bake 22 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. With small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.

4. Meanwhile, prepare frosting: In small bowl, combine cocoa and boiling water, stirring until smooth. In large bowl, with mixer at medium-high speed, beat butter and confectioners’ sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.

5. Assemble cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with second layer, bottom side up; spread with 1/3 cup frosting. Place remaining layer bottom side up on top. Spread remaining frosting over sides and top of cake.