Orange Cake

Ingredients

• 1/2 cup butter
• 2 cups sugar
• 5 eggs
• 1 pint flour
• 1 1/2 teaspoons Royal Baking Powder
• 1 teaspoon extract orange
• 1 cup milk

Method

1. 1

   Rub the butter and sugar to a cream; add the eggs, 2 at a time, beating 5 minutes after each addition; add the flour sifted with the powder, the milk and extract; mix into a smooth, fine batter, put in a paper-lined cake-tin, and bake in a moderate oven 30 minutes.

2. 2

   When cool, cover the top with the following preparation: Whip the whites of 3 eggs to a dry froth; then carefully mix in 4 cups sugar, the juice, grated rind, and soft pulp, free of white pith and seeds, of 2 sour oranges.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 23. The excerpt below is the record exactly as published.

Orange Cake. — 34 cup butter, 2 cups sugar, 5 eggs, 1 pint flour, 134 teaspoons Royal Bak¬ ing Powder, 1 teaspoon extract orange, 1 cup milk. Rub the butter and sugar to a cream; add the eggs, 2 at a time, beating 5 minutes after each addition; add the flour sifted with the powder, the milk and extract; mix into a smooth, fine batter, put in a paper-lined cake-tin, and bake in a moderate oven 30 minutes. When cool, cover the top with the following preparation: Whip the whites of 3 eggs to a dry froth; then carefully mix in 4 cups sugar, the juice, grated rind, and soft pulp, free of white pith and seeds, of 2 sour oranges. Pound Cake. — 134 cups butter, 2 cups sugar, 7 eggs, 134 pints flour, 1 teaspoon Royal Bak¬ ing Powder, 1 teaspoon extract nutmeg. Rub the butter and sugar to a white, light cream; add 3 of the eggs, 1 at a time, and the rest, 2 at a time, beating 5 minutes after each addi¬ tion; add the flour, sifted with the powder; add the extract; mix into a smooth, medium batter, and bake in a paper-lined cake-tin, in a steady oven, 50 minutes. Pond-lily Cake. — 1 cup butter, 1 y2 cups sugar, whites 5 eggs, 1 )4 pints flour, 1)4 tea¬ spoons Royal Baking Powder, 1 cup milk; flavor with extract peach and a few drops ex¬ tract rose. Bake in 2 cakes, in very deep jelly- or sponge-tins, and when done put to¬ gether with freshly grated cocoanut and pul¬ verized sugar between and on top of the cakes, and ice with clear icing. Silver Cake. — Whites 6 eggs, 1 cup milk, 2 cups sugar, % cup butter, 4 cups flour, tea¬ spoon salt, 2 teaspoons Royal Baking Powder, 1

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