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Monday, April 12, 2010

FLORIDA ORANGE SHEET CAKE OR CALIFORNIA LEMON SHEET CAKE

Sister to the Texas Sheet Cake, this orange cake is as delicious as the chocolate version. The recipe is from the Amish area of Indiana, Shipshewana. The original recipe ingredients did not list some of the ingredients called for in the directions. I made educated or just plain lucky guesses to amounts and was very pleased with the results. I have a Montana White Sheet Cake recipe which is almond flavored and makes a nice presentation with a choice between chocolate and white cake for a large group. This orange (or lemon) cake fits right in with the other sheet cakes as it is moist and incredibility yummy.

1 c water
1 c butter
2 c plus 2 T sugar
2 c plus 2 T flour
½ t salt
2 eggs
½ c dairy sour cream
1 t baking soda
½ t orange or lemon extract
Grated rind of 1 orange or lemon
FROSTING
½ c butter
6 T milk or water
3 ½ c powdered sugar, I used a 1-pound box
½ t orange or lemon extract
Grated rind of orange or lemon
1 c walnuts, chopped, optional, I don’t use the nuts

Measure the flour, sugar and salt into a large bowl. Mix well together. (The sugar particles keep the flour from clumping when hot liquids are added.) In a small saucepan, bring water and butter to a boil. Remove butter/water mixture from heat and while hot, pour into the flour/sugar mixture beating well with an electric mixer. Beat in eggs, sour cream and baking soda into batter. Add orange rind and extract. Beat well to combine. Grease or spray just the bottom of a 10x14-inch jelly roll. Pour in batter. Bake in preheated 375° oven for about 20 minutes or until edges pull away from sides and top of cake springs back when touched. Put cake on wire rack to cool. FROSTING: Boil butter and milk in a saucepan. Remove from heat and add to powdered sugar in a bowl. Beat well. Add orange or lemon extract and grated rind (plus the nuts if using them). Mix well. Frost cake while it is still warm.


Pour hot water/butter mixture into flour/sugar mixture.

Frost cake while still warm.

Tom had the saddest eyes you have ever seen as he held the door for me to take this cake to church for use at a funeral luncheon.  He did not want to see the cake leave the house.
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3 comments:

  1. AnonymousApril 12, 2010 at 9:58 PM

    Thank you, I'm anxious to try this recipe. I make the chocolate version all the time.

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  2. UnknownApril 13, 2010 at 10:54 AM

    I would love to try this recipe. As I don't live in USA, can you tell me if c means 'cup'? If so, how much is that? The same for little t and big T. Is that teaspoon and tablespoon ? Fiona from Switzerland

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  3. Michigan Cottage CookApril 13, 2010 at 11:28 AM

    Fiona, so wonderful to hear from you. C does stand for cup, T for Tablespoon and t for teaspoon. From my Dutch conversion chart I found this information for you.
    1 c = 16 T =225 grams of butter
    or 125 grams of all purpose flour or 200 grams of white sugar Unless otherwise noted flour is US all purpose flour. If recipe requires cake or bread flour, it will be noted as such. I will find my other conversions charts and hopefully, find you more information.

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