Orange Cake

Ingredients

• Grated rind of i orange
• 2 cups sugar
• whites of 4 eggs
• yolks of 5
• i cup sweet milk
• i cup butter
• 2 tea-spoonfuls baking powder

Method

1. 1

   Bake quick in jelly tins.

2. 2

   Filling: Take the white of 1 egg that was left, beat to a frost, and add a little sugar and the juice of the orange.

3. 3

   Beat together and spread between the layers.

4. 4

   If the oranges are not to be had lemons will do instead.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 108. The excerpt below is the record exactly as published.

whites of 4 eggs, flour two and one-half cups. Beat the eggs and sugar together. Mix the cream of tartar with the flour and dissolve the soda in the milk. Dark part. — Brown sugar i cup, molasses one- half cup, sour milk one-half cup, soda one-half tea-spoonful, flour browned two and one-half cups, yolks of 4 eggs, cloves and cinnamon ground, each one-half tea-spoonful. Ingredients mixed same as the light part ; when both are prepared, put in the cake pan alternate layers of each, or put them in spots on each other, making what is called leopard cake, until all is used ; then bake as usual. FRUIT CAKE WITHOUT EGGS. One cup of brown sugar, i of sour milk, i of raisins, 2 of flour, 4 table-spoonfuls of melted but- 314 DOMESTIC GUIDE. ter, I tea-spoonful each of cinnamon, cloves, nut- meg and soda. MOLASSES FRUIT CAKE. One cup molasses, one and three-fourths cups light brown sugar, I cup cold water, i cup butter. Boil the molasses, sugar and butter together, and set aside to cool, flour as thick as a pound cake, then add 3 eggs well beaten, then i pound of rais- ins, I of currants and one half of citron, with two table-spoonfuls of flour, mixed through the fruit. Bake nearly 2 hours. FRUIT CAKE. Put I tea-spoonful of soda in a coffee cup, add 5 tea-spoonfuls of hot water, 4 of melted butter and fill with molasses, make it pretty stiff with flour, then stir in this all it will hold of chopped raisins, Zante currants, citron, and i tea-spoonful each of cinnamon and nutmeg, and a pinch of cloves Bake from 3 to 4 hours in a very slow oven. (Put buttered paper in the bottom of the pan.) The longer this cake is kept the better it is. NO. 2. One pound each of sugar, butter and flour, 2 pounds of raisins and currants, i pound of citron, 9 eggs, one-half pint of brandy, one-half ounce each of cinnamon, nutmeg, cloves and mace. Beat the eggs separately, stir the whites and the flour in last. NO. 3. Eight eggs beaten separately, i pound butter, 2 COOKING DIVISION. 315 pounds sugar, 2 pounds raisins, one and one-half pounds of figs, I pound Zante currants, one-half pound citron, i pint brandy, one and three-fourths pounds of flour, 2 tea-spoonfuls soda, nutmeg and cinnamon each one and one-half tea-spoonfuls. FARMERS FRUIT CAKE. Soak 3 cups dried apples over night, chop slightly in the morning, then simmer 2 hours in 2 cups of molasses, add 2 eggs, I cup of sugar, i cup sweet milk, three-fourths cup of butter, 2 tea- spoonfuls soda, flour to make a stiff batter, spice to suit the taste. Bake in a moderate oven. BLACK CAKE. One pint molasses, i pint brown sugar, i pint of butter, I pint sour milk, 3 eggs, 2 tea-spoonfuls of soda, cloves, nutmeg, cinnamon and raisins. Make it very stiff and bake in a slovr oven. This will make 2 large cakes. NO. 2. One pound browned flour, i pound brown sugar, I pound citron, 2 pounds currants, 3 pounds stoned raisins, three-fourths pound butter, i tea- cupful of molasses, 2 tea-spoonfuls of mace, 2 tea- spoonfuls cinnamon, i tea-spoonful cloves, i tea- spoonful soda and 12 eggs. This is an excellent receipt, and will make two large loaves. It will keep a year if locked up. DELICATE CAKE. Whites of 4 eggs, i cup Of milk, one-half cup of butter, 2 cups sugar, two and one-half cups flour, 3l6 DOMESTIC GUIDE. I tea-Spoonful baking powder. This makes 2 loaves. If you want it very nice, use i cup of corn starch in place of i of flour. CARAMEL CAKE. Three cups of sugar, i y^ cups butter, i cup milk, 4^ cups flour, 5 eggs, 2 -tea-spoonfuls bak- . ing powder. Bake in layers. Caramel for filling : One and a half cups brown sugar, half cup milk, i cup molasses, i tea-spoon- ful butter, I table-spoonful flour, 2 table-spoonfuls cold water. Boil this mixture 5 minutes, and add half a cake of bakers' chocolate (grated), and boil until it is the consistency ot custard. Add a pinch of soda, stir well, and remove from the fire. When cold flavor with vanilla, spread between the layers, and on top of the cake, and set in a sunny win- dow to dry. ORANGE CAKE. Grated rind of i orange, 2 cups sugar, whites of" 4 eggs and yolks of 5, i cup sweet milk, i cup but- ter, 2 tea-spoonfuls baking powder, to be sifted through with the flour. Bake quick in jelly tins. Filling : Take the white of i ^^<g that was left, beat to a frost, and add a little sugar and the juice of the orange. Beat together and spread between the layers. If the oranges are not to be had lem- ons will do instead. SCHOOL CAKE. One ^^^, I cup white sugar, i cup sweet milk,, a piece of butter the size of an ^%'g, i pint flour^ COOKING DIVISION. 317 into which has been well sifted 2 tea-spoons baking powder. This cake is good enough for any occa- sion if made by rule. Work together with butter, sugar and yolk of the egg till it is light and foamy. Add next the milk and flour, and then the beaten white of an egg. Butter a piece of white paper, and lay in the bottom of the baking tin. Pour in the cake and bake in a pretty hot oven. It is done when a broom splinter can be inserted and with- drawn clean. CITRON CAKE. Six eggs, 4 cups flour, 2j4 cups sugar, 2 cups citron, cut in little slices, 2 tea-spoons baking pow- der, I cup sweet milk, i cup butter

Cook this with the app: pantry check, scaling, and the assistant.