2 c All purpose flour
1 ts Baking soda
1 ts Baking powder
1 ts Ground ginger
1 ts Ground cardamom
1 ts Ground cinnamon
1 ts Ground nutmeg
1/2 ts Salt
2 c Sugar
1 c Unsalted butter; room
-temperature (2
; sticks)
1 tb Grated orange peel
4 lg Eggs
1 c Sour cream
1/2 c Whole milk
Orange Cream Cheese Frosting
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.
Yields
1 servings