Orange Cake No. 1
From À la mode cookery, 1902
To make the orange-icing, mix the juice of the lemons and oranges with icing sugar till thick enough to spread.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 75. The excerpt below is the record exactly as published.
Orange Cake. No. i Beat one pound of butter to a cream with one pound of castor sugar ; add ten well-beaten eggs, one pound of flour, and one pint of orange wine. Bake in prepared tins in thin sheets, remove the brown crusts with a sharp knife, and cut each sheet into equal parts ; spread them with a layer of orange marmalade and place a layer of sliced oranges on the top, then place the other half on the top and glaze with orange-icing, and when the icing is set place in a design on the top some of the preserved orange slices. To make the orange-icing, take the juice of two lemons and two oranges
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