Fresh California Orange Cake

1/3 C butter
1/3 C shortening
2 tsp grated orange rind
1 1/2 C sugar
3 eggs
2 1/2 C sifted cake flour
2 1/2 tsp baking powder
1 tsp salt
1 C fresh orange juice less 2 Tbsp
2 Tbsp orange juice concentrate

Cream together butter, shortening and rind. Very gradually add sugar, creaming until light. Add eggs, one at a time, beating well after each. Continue beating 5 minutes.

Sift together dry ingredients and add alternately with orange juice to creamed mixture. Beat only until smooth after each addition.

Bake in 2 greased and floured 9 inch round pans at 350 for 25-30 minutes. Cool 10 minutes on rack and then remove from pans and cool. (The middle falls slightly regardless of how long you cook it.)

Fill and frost with Creamy Orange Frosting.


Creamy Orange Frosting:

1/2 C butter
1- 3 oz. pkg cream cheese
1 pound powdered sugar, sifted
1/4 fresh orange juice
2 tsp grated orange rind
dash salt

Cream butter and cream cheese. Gradually beat in sugar alternately with orange juice beating until smooth.
Stir in orange rind and salt. Beat until creamy.