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GOLD CREST ORANGE CAKE
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Source: Kate Smith
| 2 cups | sifted Swans Down Cake Flour |
| 2 teaspoons | Calumet Baking Powder |
| 1/4 teaspoon | salt |
| 1/2 cup | butter or other shortening |
| 1 cup | sugar |
| 3 | egg yolks, beaten until very thick and lemon-colored |
| 3/4 cup | milk |
| 1 teaspoon | vanilla |
| 1/2 teaspoon | orange extract, alternative |
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add flavoring and beat thoroughly. Bake in two greased 8-inch layer pans in moderate oven (375° F.) 25 to 30 minutes or until done. Spread Orange Butter Frosting between layers and on top and sides of cake. Sprinkle Baker’s Southern Style Coconut on sides of cake while frosting is still soft. Sprinkle top of cake lightly with grated orange rind.
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