ORANGE CAKE WITH STRABERRY FROSTING

HI TNQ SUMA FOR YOUR NICE CAKE RESIPE.....
Need :


•2 3/4 cup Cake flour or 2 1/2 cup All purpose flour
•1 cup Sugar
•1 1/2 tsp Baking Soda
•3/4 tsp salt
•1 1/2 cup Buttermilk
•1/2 cup Butter
•1/2 cup Vegetable Shortening
•3 Eggs
•1 Tbsp Orange Zest (2-3 rinds)
•2 tsp Orange essence
•2/3 cup chopped fresh Oranges
•1/2 cup golden Raisins and Almonds, chopped
For the Strawberry Buttercream icing

•2 sticks Butter at room temperature
•2 cups Crisco Vegetable Shortening
•1 tsp Vanilla essence
•1 tsp Strawberry extract
•2 pounds powdered Cane Sugar

•1/2 tsp Salt
•1/2 tsp pink food color

•1 tablespoon Meringue powder (optional but the texture will be smoother)*

•Water as necessary (I usually add about 2 tablespoons)
Recipe Notes :

•Cream sugar, butter and shortening
•Combine the soda, salt and flour
•Beat eggs cut oranges and orange essence into butter mixture
•Beat buttermilk and flour mixture into the batter alternately.
•Fold in orange zest, raisins and nuts.
•Pour into cake pans and bake at 350 F for 25-30 mts until a toothprick when inserted in it comes out clean
•I used two 8 - inch square pans and made a double layered cake
Strawberry Buttercream icing

•Mix butter, crisco shortening, and salt together in a mixer or in a food processor for about 5 minutes on low
•Add strawberry and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix
•Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want
•Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes
•Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed

This icing can be used for icing cakes and cookies as well as for borders and art work on cakes. It also makes a good tasting filling between layers of the cake and under a Fondant Icing.