Recipe: Orange Marmalade Cake (2)

ORANGE MARMALADE CAKE

2 c. enriched flour
1 1/4 c. sugar
1/2 c. shortening
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. orange juice
2 eggs
1/4 c. orange marmalade
1 (5 1/2 oz.) pkg. fluffy
white frosting mix

Stir together dry ingredients. Blend in shortening and
2/3 cup orange juice. Beat 2 minutes at medium speed of
electric mixer or 300 strokes by hand. Blend in remaining
orange juice and eggs; beat 2 more minutes. Stir in orange
marmalade. Bake in greased tube pan at 350 degrees for 55 or 60
minutes. Cool. Frost with fluffy white frosting mix.
If self-rising flour is used, omit baking powder and
salt.

ORANGE MARMALADE CAKE

3/4 c. butter or oleo
1 c. sugar
1 Tbsp. grated orange rind
1 tsp. vanilla
3 eggs
1 c. chopped nuts (or 1/2
nuts, 1/2 coconut)
1 c. orange marmalade
3 c. sifted flour
2 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 c. evaporated milk
1/2 c. orange juice

Cream together butter, sugar, orange rind and vanilla.
Add eggs, one at a time, beating well after each addition.
Stir in marmalade and nuts. Sift together flour, baking
powder, baking soda and salt; add to mixture, alternately with
combined orange juice and milk. Beat well. Turn into 9-inch,
greased tube pan or regular cake pans. Bake at 350 degrees for 1
hour.
Serve plain or frosted with drizzle of powdered sugar
and orange juice, topped with grated rind. May use what I like
on it: cream until smooth 1 box powdered sugar, 1 stick oleo,
1 (8 ounce) cream cheese and 2 tablespoons vanilla; frost.