Mick’s birthday is today, so it started with a big breakfast, which lead to a little nap in his favorite chair. Once we got cleaned up we headed out to just take a drive, which almost always involved driving to or past the lake. We headed out a road that followed the perimeter of Cherokee Lake, finally ending up at Cherokee Dam. It was built in 1940 and completed in 1942 for TVA. You can park at the bottom and walk the river, or park at the top and walk the wall of the dam until you reach the power plant. We opted to walk the wall for about a mile and a half. It was a little chilly being that far up with the air coming off the water. It was nice to get outside though and we both needed to walk a bit, knowing that there was going to be cake in our near future!
His favorite cake is an Orange Cake I make using a whole navel orange, juice and zest. I had a bottle of Orange & Cream Liqueur that they gave me to work on a couple of recipes. I had just enough to play with and redevelop my recipe, so there’s some in the cake and in the icing. I still had to get a little orange in there though, so I garnished it with some zest and a fresh slice. It smells amazing.
We are about to eat some cake for his dam birthday! (see what I did there??)
Orange & Cream Cake
2 1/2 cups all purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
3/4 cup buttermilk
1 3/4 cup sugar
1/2 cup vegetable oil
1/2 cup Old Forge Distillery Orange & Cream Liqueur
Prepare 2 8 or 9 inch round pans. Sift together the flour, salt, and baking powder in a small bowl. In mixer, cream buttermilk, sugar, oil, eggs, and liqueur. Add flour mixture, a little at a time until well combined. Divide batter into the two pans evenly.
Bake at 350 for 30-35 min. Remove from oven and let cool 10 min. Remove from pans and cool on rack completely.
Orange & Cream Buttercream
1 8oz block of softened cream cheese
1 stick of softened butter
3-4 cups confectionary sugar
2 tablespoons Old Forge Distillery Orange & Cream Liqueur
Cream the cream cheese and butter, adding a little at a time, spoon in the confectionary sugar. After the 3rd cup, add the liqueur, then continue adding the sugar until it comes to the thickness you like.
Crumb coat your cake and chill for 15 minutes. Finish frosting the cake and garnish with a little orange zest and a slice of fresh orange (optional).