Orange Cake

Ingredients

• 2 cups sugar
• 1 cup milk
• 4 cups flour
• 1 cup shortening
• 5 eggs
• 4 tsp baking powder
• Yi cup orange juice
• Yt. cup sugar
• 2-3 cup boiling water
• 1 egg
• 2 tbsp cornstarch
• 1-3 cup orange juice
• 1 tbsp lemon juice

Method

1. 1

   Cream shortening and sugar, add salt then well beaten yolks of eggs, then orange juice.

2. 2

   Sift flour and baking powder, add to batter alternately with milk.

3. 3

   Bake in layers in moderately hot oven.

4. 4

   For filling, mix sugar and cornstarch, add boiling water, cook 40 minutes in double boiler.

5. 5

   Pour over beaten egg stirring constantly.

6. 6

   Add juices.

7. 7

   Spread between layers.

8. 8

   Make a powdered sugar frosting with orange juice and grated orange rind for top of cake.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 39. The excerpt below is the record exactly as published.

2 cups sugar Y2 cup milk 4 cups flour 1 cup shortening 5 eggs 4 tsp baking powder Yi cup orange juice Cream shortening and sugar, add salt then well beaten yolks of eggs, then orange juice. Sift flour and baking pow- der, add to batter alternately with milk. Bake in layers in moderately hot oven. Filling. Yt. cup sugar 2-3 cup boiling water 1 egg 2 tbsp cornstarch 1-3 cup orange juice 1 tbsp lemon juice Mix sugar and cornstarch, add boiling water, cook 40 minutes in double boiler. Pour over beaten egg stirring con- stantly. Add juices. Spread between layers. Make a pow- dered sugar frosting with orange juice and grated orange rind for top of cake. — Mrs. Fred Bickerton. Farina Cake 6 eggs 1 cup bread crumbs \Yz cups sugar Y2 cup Farina 1 cup walnuts 1 tsp baking powder Beat whites and yolks separately, add sugar and bread crumbs to yolks, add walnuts (chopped) Farina, baking pow- der, and a little salt. Last fold in whites of eggs. Use wax paper and bake in shallow pan. This cake is very fine served as a dessert in sherbet glasses with two teaspoons of any pre- serve put over and whipped cream. — Mrs. J . M . McColl. -93- Cakes Thursday Club Delicacies Angel Food Cake Eleven or twelve large egg whiles and one tsp salt. Beat until foamy, but not dry. Sift one and one-half cups of sugar five times and 1 cup and 1 tablespoon of flour with 1 tea- spoon cream of tartar five times (Measure after sifting once.) Beat in sugar, half at a time. Add flavoring (vanilla and al- mond) and beat thoroughly. Fold in flour gradually. Bake 45 or 50 minutes. The first 20 minutes in very slow oven, then increase heat, decreasing at last, if necessary. Use Swans- down cake flour. —Mrs. Richard Meredith Bowen. Quick One — Egg Cake Put one egg in measuring cup, fill cup with sweet cream, beat egg and cream very light, add 1 cup sugar, 1 cup flour, sifted twice with 1 teaspoon baking powder. Bake in two layers. Icing. Y cup sour cream 1 cup brown sugar Boil until thick, spread on cake, sprinkle with walnuts. — Mrs. J. M. McColl. Burnt Sugar Cake Burn 2 tablespoons of sugar to a dark brown, add 1 cup of boiling water. Let cool and use for liquid in cake. Cream : \y2 cups sugar Yi cup butter 3 egg yolks Add liquid, then 2l/2 cups of flour with 2 teaspoons bak- ing powder, 1 teaspoon vanilla, last whites of eggs well beaten. Bake in moderate oven in any kind of cake pan. Carmel Icing. Yi cup butter 2 cups brown sugar Y2 cup cream 1 teaspoon vanilla Cook until it forms a solid ball in cold water ; heat and spread on cake. — Mrs. J. M. McColl. —94— Thursday Club Delicacies Cake Short Cake Cream % cup butter and 1 cup sugar. Add 2 well beaten eggs, ! 2 tsp salt, then alternately ]A cup milk and 2 cups flour in which is sifted 2 tsp baking powder. Bake in two layers. When cold use strawberries, bananas or peaches between and on top of cake. — Mrs. E. P. McKellar. Prune Cake Cream 1 cup sugar with 3 eggs, 4 teaspoons butter and 3 teaspoons Crisco. Yi teaspoon allspice 2 cups sifted flour V2 teaspoon nutmeg 1 teaspoon soda 1 cup cooked prunes ]A teaspoon cream tartar 1 cup prune juice )A teaspoon baking powder salt Yi teaspoon cloves Icing. 2 cups powdered sugar 4 teaspoons cream T 2 cup butter 1 teaspoon vanilla — Mrs. Hal Hotchkiss. Banana Nut Cake Cream 1 yi. cups white sugar with ^2 cup butter ; add 2 beaten eggs; add 1 cup mashed bananas (3 medium sized ones.) Beat. Add 4 tbsp sour milk in which has been dissolv- ed 1 tsp soda. Then add 1^4 cups flour in which is mixed 1 scant tsp baking powder and Y tsp salt. Add 1 cup chopped walnuts. Bake slowly in cake pan with stem 40 minutes. This cake keeps moist and needs no icing. — Mrs. George Sears. Cocoa Sponge Cake 4 eggs 1 tsp baking powder 1 cup sugar % cup cocoa 4 tbsps cold water l/% tsp salt •}i cup pastry flour 1 tsp vanilla Beat egg yolks well, add sugar and water. Sift dry ingre- dients together and combine with above. Add vanilla and beaten egg whites. Bake in an angel cake pan at 320° F. for 1 hour. —Mrs. Melvm Wilson. —95- Cakes Thursday Club Delicacies Graham Cracker Cake }4 cup butter, cream with 1 cup 2 tablespoons baking powder sugar y2 lb rolled graham crackers yolks of 2 eggs whites of 2 eggs (well 1 cup milk

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