Orange Cake
From Temperance cook book, 1887
Serves 10
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 106. The excerpt below is the record exactly as published.
two teaspoonfuls of Equity baking-powder, Frost, and prepare cocoanut as in above recipe. ORANGE CAKE. One and one-half cupfuls powdered sugar, one-half cup of but- ter, yolks of three eggs, and whole one, three cupfuls of flour, one cupful of sweet milk, two teaspoonfuls of Equity baking- powder. Bake in jelly-pans. THE ICING. Beat the yolks of three eggs, and add the grated rind and juice of two large or three small oranges; (be careful they are not bit- ter), thicken it with powdered sugar; put this between the layers of the cake, and ice it nicely on the top and sides. Any kind of white cake with the yellow icing, makes a beautiful contrast. ORANGE CAKE. One cupful of butter, two cupfuls of white sugar, one cupful CAKE. 179 of sweet milk, three cupfuls of flour, three teaspoonfuls of Equity baking-powder, five eggs, leaving out the whites of two. Bake in jelly-pans. Between the layers spread a frosting made of the whites of two eggs, one pound of sugar, and juice of two oranges. Grate the rind into the cake. CUSTARD CAKE. Two cupfuls of sugar, one-half cup of butter
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