Orange Cup Cakes

Name: Orange Cup Cakes
Ingredients: 1 stick butter; 1 cup sugar; 2 eggs; 2 cups flour; 34 cup buttermilk; 1 teaspoon soda; 1 cup nuts; 1% pound dates

From Quaker recipes, 1954

Syrup For Topping: 1 cup sugar, Juice 1 lemon, Juice 2 oranges, Grated rind of oranges. Heat syrup and use while hot, pour about two tablespoons over each cake.

Presented as published in 1954. 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

Nutrition per serving

4340Calories

76 gProtein

1017 gCarbs

116 gFat

Full nutrition (34 nutrients)

Calories4340 kcal

Protein76 g

Carbohydrates1017 g

Fiber54 g

Sugars638 g

Total Fat116 g

Saturated Fat6.2 g

Monounsaturated Fat6 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol650 mg

Sodium321 mg

Potassium6596 mg

Calcium556 mg

Iron25 mg

Magnesium464 mg

Phosphorus1410 mg

Zinc6.6 mg

Copper2.7 mg

Manganese4 mg

Vitamin D3.6 mcg

Vitamin C46 mg

Vitamin A298 mcg

Vitamin E1.5 mg

Vitamin K19 mcg

Vitamin B62.4 mg

Vitamin B121.5 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)2.5 mg

Niacin (B3)43 mg

Folate739 mcg

Choline355 mg

Caffeine0 mg

Water385 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 28. The excerpt below is the record exactly as published.

ORANGE CUP CAKES 1 stick butter 1 teaspoon soda 1 cup sugar Sprinkle of salt 2 eggs 1 cup nuts 2 cups flour 1% pound dates 34 cup buttermilk

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