Orange Cake
From Recipes for cakes and puddings, 1930
This recipe is also suitable for making small cakes.
Presented as published in 1930. 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 Recipes for cakes and puddings (1930) by Latham & Company Limited, page 2. The excerpt below is the record exactly as published.
ORANGE CAKE. (Fills a 2-1b. tin.) 16-ozs. CAKEOMA Cake Mixture. 4-ozs. butter. 2 egss. The grated rind and juice of a sgood- sized orange. 4-4 glass milk
Cook this with the app: pantry check, scaling, and the assistant.