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Orange Bon Bon Cake


An orange cake recipe, made with orange juice, shortening, and other ingredients. Scroll down to see more orange cake recipes.


  • Cake:
  • 1/2 cup shortening
  • 1/4 cup butter, room temperature
  • 3/4 teaspoon salt
  • grated rind of 1 orange
  • 1 1/2 cups sugar
  • 3 eggs
  • 3 teaspoons baking powder
  • 3 cups sifted flour
  • juice of 1 medium-sized orange
  • 2 tablespoons lemon juice
  • water
  • .
  • Frosting:
  • 2 teaspoons finely grated orange rind
  • 6 tablespoons orange juice
  • 1 tablespoon shortening
  • 2 tablespoons butter, room temperature
  • 1/8 teaspoon salt
  • 4 cups sifted confectioners' sugar
  • 2 ounces unsweetened chocolate, melted
  • 2 to 3 tablespoons whipping cream, scalded


Combine shortening, salt and grated orange rind. Add sugar gradually and cream until light and fluffy.

Add eggs, one at a time, beating thoroughly after each addition. Add baking powder to flour and sift 3 times. Combine orange juice and lemon juice in a 1-cup measure; add water to make 1 cup.

In small batches, add flour to creamed mixture, alternating with fruit juice mixture, beating after each addition until smooth.

Pour batter into two greased and floured 9-inch layer cake pans. Bake at 375° for 25 to 30 minutes.

Spread frosting (instructions below) between layers and over top and sides of cake.

Let orange peel stand in orange juice for 10 minutes, then strain.

Cream shortening, butter and salt together. Add 1/2 cup sugar gradually, creaming until light and fluffy. Add melted chocolate and blend. Add remaining sugar, alternating with orange juice mixture; beat until smooth. Add just enough cream to make a nice spreading consistency, beating well.

Makes enough frosting to cover tops and sides of two 9-inch layers.

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