| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | October 199 | 1 | Servings | |
INGREDIENTS
| 2 | c | All purpose flour |
| 1 | t | Baking soda |
| 1 | t | Baking powder |
| 1 | t | Ground ginger |
| 1 | t | Ground cardamom |
| 1 | t | Ground cinnamon |
| 1 | t | Ground nutmeg |
| 1/2 | t | Salt |
| 2 | c | Sugar |
| 1 | c | Unsalted butter, room |
| temperature 2 | ||
| sticks | ||
| 1 | T | Grated orange peel |
| 4 | Eggs | |
| 1 | c | Sour cream |
| 1/2 | c | Whole milk |
| Orange Cream Cheese Frosting |
INSTRUCTIONS
Preheat oven to 350F. Butter three 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour pans; tap out excess flour. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar, butter and orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide batter among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.) Place 1 cake layer on platter. Spread 2/3 cup frosting over. Top with second cake layer. Spread 2/3 cup frosting over. Top with third cake layer. Cover top and sides of cake with remaining frosting. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.) Makes 8 to 10 servings. Bon Appetit October 1999 Converted by MC_Buster. Per serving: 4043 Calories (kcal); 255g Total Fat; (55% calories from fat); 36g Protein; 425g Carbohydrate; 1363mg Cholesterol; 3247mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 49 Fat; 27 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 4912
Calories From Fat: 2239
Total Fat: 254.4g
Cholesterol: 1361.4mg
Sodium: 3469.6mg
Potassium: 1182.8mg
Carbohydrates: 612.5g
Fiber: 9.2g
Sugar: 417g
Protein: 62.3g