Orange Cup Cakes
From The Gertrude Bobbitt Circle cook book, 1948
These cakes are delightful and citrusy.
Presented as published in 1948. 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 Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 23. The excerpt below is the record exactly as published.
1 cup butter 2 eggs V2 cup chopped nuts 1 cup chopped dates 2/3 cup buttermilk 1 teaspoon soda 2 cups flour Pinch of salt 1 tbsp. grated orange rind Cream sugar and butter, add milk and flour, small amount each time, add eggs unbeaten. Add nuts and dates last. Bake on large baking sheet. Top with the following: 1 cup sugar, % cup orange juice, 2 tablespoons grated orange rind. Mix sugar, juice and orange, cook until thick. Spread on warm cakes. Mrs. Sara Edminsfon 41 ORANGE CUP CAKES Yz cup butter 1 cup sugar Grated rind of 1 large orange Yl cup seedless A raisins 2 eggs 2 cups flour Yz teaspoon salt 1 teaspoon baking powder 2/3 cup sour milk 1 teaspoon soda 1 teaspoon vanilla Cream butter and sugar, add orange peel, add eggs, one at a time, beating well after each addition. Add alternately the flour, sifted several times with salt added, sour milk, soda, vanilla, raisins, and baking powder last. Bake in small cup cakes. When done, take from oven and put the following mixture over cup cakes while hot : Yz cup sugar, 1/3 cup orange juice. Cook until thick. Mrs. G. L. Burke OATMEAL COOKIES Yz CUP shortening V/2 cup flour 1 cup sugar 1 teaspoon soda 2 eggs x/2 teaspoon salt
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