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Cook Time: 50 minutes
Ingredients:
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 6 ounces frozen orange juice concentrate, thawed
- 8 ounces sour cream
Preparation:
In a large mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
In another bowl, combine the flour, salt, baking powder, and soda; sift once. With mixer on low, add dry ingredients, about 1 cup at a time, to the creamed mixture, alternating with sour cream and orange juice and ending with the flour. Mix until well blended.
Spoon batter into the prepared baking pan. Bake for 45 to 50 minutes, or until a cake tester or wooden pick comes out clean when inserted in center of cake. Cool for 10 minutes in the pan on a rack. Turn out onto a cake plate and cool completely.
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Ambrosia Cake with Orange
Orange Cake
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Orange Date Cake
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Orange Sponge Cake
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