Navel Orange Shortcake Recipe


Christmas and the winter season is fast approaching and with that time of year comes the sweet winter citrus fruits, like sweet Navel oranges. I personally love this variety – navel oranges are sweet, juicy, seedless and easy to peel, what more can you ask for?

Short History

Most orange varieties are hybrids or genetically mutated, some created by scientists and others the result of Mother Nature’s playfulness. In the Navel Orange’s case it was all Mother Nature’s work. Navel Orange originated as a mutation of a Laranja Selecta Orange found in the 1820s in Brazil. The variety produces an undeveloped second fruit at the end of the main fruit, and resembles that of a human bellybutton thus it was named “Navel Orange”.

Navel Orange was first introduced to the United States in Florida in 1835 and cuttings were soon grown in Southern California. In just a few years it became America’s favorite orange, and a staple during the holiday season. Try this yummy Navel Orange Shortcake for your next holiday gathering.

How to make Navel Orange Shortcake

Cook Time: 35-40 mins

Ready In: 1 hr


  • 1 Quart of fresh squeezed Pittman& Davis Navel Orange Juice
  • 1/4 pound butter
  • 1/4 cup cornstarch
  • 1/2 cup shortening
  • 1 & 1/2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 2 & 1/4 cups flour
  • 1 teaspoon salt
  • 1 cup + 2 tablespoons milk
  • 2 & 1/2 teaspoons baking powder
  • 1 Pittman & Davis Navel Orange, sectioned for garnish


  1. Add 1 cup of orange juice and ¼ pound butter to saucepan. In a separate cup, mix cornstarch with ½ cup orange juice, stir well, and then pour into the saucepan. Add remaining orange juice, stir, and bring to a boil. Reduce to a simmer and cook until it becomes thick. Set aside to cool.
  2. Stir ½ cup shortening to soften. In a mixer on low speed, add reduced orange juice mixture, and slowly but continuously combine both sugar and cream until the mixture becomes fluffy. Mix in vanilla then eggs, one at a time, beating until smooth. Add salt and baking powder to flour and combine. Alternately and gradually add flour mixture then milk, beating until smooth. Pour onto a 9×13 inch pan and bake in 375º oven for 25 minutes. Let cool in pan for 10 up to 15 minutes then turn out on rack and let cool.
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