vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Orange Cake
From The Monmouth Baptist ladies' cook book, 1907
Serves 12
Bake in four deep jelly-cake pans.
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 86. The excerpt below is the record exactly as published.
ORANGE CAKE. Maude Bruner. One cup sugar, one-half cup butter, juice and grated rind of one orange, one tablespoon water, two teaspoons baking powder, two large cups flour, yolks of six eggs. Eggs should be beaten in one at a time. ORANGE CAKE. Mrs. E. F. Reid. Mrs. S. Hogue. Three cups sugar, three-quarters cup butter, five eggs, four cups flour, one cup sweet milk, juice and a. little grated rind of one orang
Cook this with the app: pantry check, scaling, and the assistant.