Cara Cara oranges, at a good price, I knew that the oranges would be destined to become the cake recipe that I spotted on "The Red Spoon". I hate to waste any change to use citrus zest and, because I wanted my cake to have a lot of orange flavor, I set it aside.
I used about six oranges to get one cup of fresh squeezed juice.
Anytime I see vegetable oil and sour cream in a cake recipe, I'm pretty much guaranteed to have a moist cake.
Plus, I don't have to worry about softening butter, since it's not to be found in this recipe. I like to add a couple teaspoons of Butter Sweet Dough Emulsion. I think it adds a special "bakery flavor" to my cakes.