Orange Cake
From Raleigh recipe book, 1925
Recipe attributed to Mrs. Evebette Briggs.
Presented as published in 1925. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 22. The excerpt below is the record exactly as published.
ORANGE CAKE 2/3 cup butter 3 teaspoonfuls Royal Baking 2 cups of sugar Powder 3 gggg Q — ,.„.c 3 cups Crusader flour Cream butter and sugar. Add the beaten egg yolks and flour in which the baking powder has been sifted. Squeeze the juice of the oranges in a cup and add enough water to fill it. Add to batter. Mix antil smooth. Fold in stiffly beaten egg whites. Flavor with grated rind of one orange
Cook this with the app: pantry check, scaling, and the assistant.