Orange Cake
From The Central cook book, 1924
Lemons may be used instead of oranges.
Presented as published in 1924. 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 The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 27. The excerpt below is the record exactly as published.
Orange Cake Batter: Use four eggs, one cup sugar, two cups flour, one- half cup warm water, one teaspoonful baking powder, one-half cup butter. Filling: To two oranges, grated peeling and pulp, add two cups sugar, two tablespoonfuls water
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