FOR THE CAKE
|
1 pkg |
Lulubelle Vanilla Cake Mix |
|
2 |
eggs/ flax egg (see package for instructions) |
|
1/3 cup |
vegetable oil |
|
2/3 cup |
milk or oat milk |
|
2 tbsps |
orange juice |
|
½ tsp |
fresh rosemary, finely chopped |
|
¼ tsp |
allspice |
|
¼ tsp |
ginger |
|
3 tbsps |
orange zest |
1. Preheat oven to 350⁰F.
2. Grease and flour two 7inch cake molds.
3. Beat together 5 minutes on medium speed all the ingredients except the zest.
4. Stir in the orange zest.
5. Pour into prepared pans and bake at for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
FOR THE ICING
|
1 cup |
butter or vegan butter |
|
1 cup |
shortening or vegan alternative |
|
6 cups |
icing sugar |
|
1 tbsp |
pure vanilla extract |
|
1 pinch |
salt |
|
2 tbsps |
milk or oat milk |
|
|
Lulubellegreen color food coloring |
1. Beat the butter and shortening together on medium high speed until fluffy, about 5 minutes.
2. Add icing sugar, 2 cups at a time, beating well between additions.
3. Add vanilla, salt and milk. Beat until desired consistency, adding more milk if necessary.
(you can freeze any remaining icing for another time)
FOR THE GLAZE
|
2 cups |
icing sugar |
|
¼ cup |
orange juice |
|
|
orange color food coloring |
1. Form a paste with the orange food coloring and 1 tsp water and add to icing. Beat until the desired color is reached.
FOR THE TOPPINGS
|
1 sprig |
rosemary |
|
|
dried orange slices |
1. Frost the cake, adding icing in between layers and leaving the outside mostly exposed. This is called a “Naked Cake”.
2. Add glaze to the top of cake and let it drizzle down sides.
3. Decorate with the orange slices and a sprig of rosemary.