cake, mamas and the south

Isn't that the sweetest cookbook ever? It's so Southern. I love, love. Sheryl showed me this cookbook when I asked for this recipe. Her mama gave it to her when she moved from New Orleans to Colorado. The inside cover says "Just sending a little bit of home to you. Hope you enjoy. Love ya'll! Mom and Dad" . Isn't that precious? I nearly teared up when she showed it to me. It's so hard to be far from home and I just love that this was her gift. So. Sweet. 

Sheryl explained to me that down South they have different festivals. And one of the festivals where Sheryl is from is the Orange Festival. Oh, how I love the South. If we had a festival here, I'm pretty sure it would be the Green Chile Festival. Which might not be a bad thing. But, back to the recipe at hand. Ya'll, this cake is amazing. You know it's good when it's a 40 year old recipe passed down from someone's mama. It's really refreshing, if cake can be refreshing and it's a great Summer addition to your table. Actually I would pretty much make it any time of year. Do yourself a favor and make it now. I'll pass your gratitude along to Sheryl. And her mama.

Sheryl's Orange Ribbon Cake

Excerpted from the Plaquemines Parish Fair and Orange Festival Cookbook

1 1/2 C sugar
1/2 C butter
2 T grated orange rind
1/2 C orange juice
2 t baking powder
1/4 t baking soda
1/2 t salt
1/2 C water
2 1/4 C sifted all purpose flour
4 stiffly beaten egg whites

In large mixer bowl, cream together sugar and butter till light and fluffy. Add orange rind. Sift together flower, baking powder, soda and salt. Combine water and orange juice; add to creamed mixture alternately with dry ingredients, beating well after each addition. Fold in egg whites. Divide batter in half. To one half add one ounce yellow food color. Pour each half of batter in to 2 greased and floured 8x11/2 inch round layer cake pans. Bake in oven at 350 degrees for 25-30 minutes or until cake springs back when touched lightly. Cool 5 minutes; remove from pans. When cool, split layers and spread Orange Filling between layers; start with 1 orange layer and then a yellow one. Frost top and sides with Orange Butter cream Frosting. 

Orange Filling

1/2 C sugar
2 T cornstarch
1/4 t salt
2 t butter
3/4 C orange juice
1/4 C water
2 slightly beaten egg yolks
1 1/2 t grated orange rind 

In saucepan, combine sugar, cornstarch, grated orange rind and salt. Gradually blend in orange juice, water and eggs. Cook over medium heat, stirring constantly, till mixture thickens and bubbles. Remove from heat; stir in butter till melted. Cool. 

Orange Buttercream Frosting 

6 T butter
4-6 T orange juice
4 1/2 sifted powdered sugar
dash salt
1 T grated orange rind

In small mixer bowl, cream butter, sugar, orange rind, salt and orange juice to make of spreading consistency. Beat till frosting is smooth and creamy. 

Do you have a favorite recipe from your mama? I would love to hear from you. In the meantime I will be licking the beaters.