"Serious Wine for Non-Serious People"

Citrus Orange Cake with Butter Cream Topping

A great relaxing dessert to go with the light and sweet sensations of the Muscat. We have actually enjoyed this dessert throughout the year for all different gatherings. During the fall season, this is just a great pairing with

the sunshine mixed with the cool breezes. Cheers~

Ingredients

Preparation and Design

2 1/2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 1/2 sticks butter

1 cup sugar

1 tablespoon vanilla extract

2 tablespoons orange zest

2 eggs

1 cup orange juice

1/4 cup milk

Orange Butter Cream

 4 tablespoons unsalted butter

3 ounces cream cheese

1 1/2  cup confectioners sugar

1 lemon juice.

 Blend together until smooth

Preheat over to 350 Degrees. Oil and lightly flour two 9 inch round baking pans (or you can use one 13x9 2 inch pan)

In a bowl, sift together the flour, baking powder, and salt.

Set aside and then start to mix together the cream of

butter, sugar, vanilla, and orange zest until smooth.

Add eggs and blend smoothly one at a time.

Slowly blend the milk and orange juice to the mixture.

Pour into pans and bake for 30-35 minutes.

Remove and cool. Layer halves on dish and

layer with the orange butter cream, in both

the middle and on top equally.