Orange Dream Cake

Ingredients

• 2 cups sifted cake flour
• 143 cups sugar
• 2 teaspoons baking powder
• YZ cup orange juice
• 43 cup water
• 2 eggs unbeaten
• 1 teaspoon salt
• Y% teaspoon grated lemon rind
• 1 teaspoon grated orange rind
• 4 teaspoon soda
• 1 teaspoon cream of tartar
• 2 tablespoons lemon juice
• 7% cup shortening

Method

1. 1

   Sift flour, sugar, baking powder, soda, and salt into mixing bowl.

2. 2

   Drop in creamed shortening.

3. 3

   Add grated fruit rinds, orange juice and water and beat 200 strokes.

4. 4

   Scrape bowl and spoon of beater.

5. 5

   Add eggs and beat 200 strokes more.

6. 6

   Add lemon juice and blend.

7. 7

   Bake in two 8x8x2 pans in moderately hot oven at 375° for 25 to 30 minutes.

8. 8

   Chill layers.

9. 9

   Spread orange cream filling between layers and on top.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 12. The excerpt below is the record exactly as published.

ORANGE DREAM CAKE 2 cups sifted cake flour Y% teaspoon grated lemon rind 143 cups sugar YZ cup orange juice 2 teaspoons baking powder 43 cup water (tartrate powder, 4 teaspoons) 2 eggs unbeaten 4 teaspoon soda 2 tablespoons lemon juice 1 teaspoon salt (Do not add until end of 7% cup shortening mixing) 1 teaspoon grated orange rind Sift flour, sugar, baking powder, soda, and salt into mixing bowl. Drop in creamed shortening (Spry). Add grated fruit rinds, orange juice and water and beat 200 strokes (2 minutes by mixer at low speed). Scrape bowl and spoon of beater. Add eggs and beat 200 strokes more. Add lemon juice and blend. Bake in two 8x8x2 Spry coated pans in moderately hot oven (375°) for 25 to 30 minutes. Chill layers. Spread orange cream filling between layers and on top. Garnish corners with orange-colored coconut and bits of green citron. Store cake in refriger- ator several hours before serving. Cut in 1-inch slices. Orange Cream Filling 1 cup coconut 2 tablespoons orange juice 3 teaspoons grated orange rind 1 tablespoon lemon juice 14 cup sugar 1 cup heavy cream Mix coconut, orange rind, sugar, orange juice, and lemon juice. Let stand about 15 minutes. Whip cream. Fold into other mixture. IONE LOWE’sS KITCHEN PRUNE CAKE 4 eggs 2 teaspoons soda 4 tablespoons melted butter 12 teaspoon salt 2 cups sugar 1 cup prune juice 2 teaspoons cinnamon 24% cups flour 2 teaspoons nutmeg © 2 cups seeded cooked prunes 2 teaspoons cloves (not sweetened) Cream sugar and melted butter, add eggs one at a time, beat after each addition. Put soda in prune juice. Sift flour, spices and salt, add alternately to mixture with prune juice, beat well, add mashed prunes. Bake in 9-inch baking pans 25 minutes at 375°. at THE QUAKER COOK BOOK SPONGE CAKE (Easy, Inexpensive, Sure) 3 eggs, separated 1 cup sifted flour 3 soupspoons water 14 teaspoon baking powder Y4 teaspoon lemon flavoring Pinch of salt 1 cup sugar Beat the egg whites stiff and dry, add half the sugar at intervals, beating all the time. Beat egg yolks and water until stiff and lemon colored. Add half the sugar gradually, beating all the time. Add the lemon flavoring and salt. Unite the mixtures, still beating, and then fold in the flour. Bake in well-greased and floured pan 45 minutes in slow oven. Miss Mary S. PAIGE STRAWBERRY ICE BOX CAKE 1 large box vanilla wafers '¥, pound butter 2 eggs ¥Y2 teaspoon vanilla 2 cups confectioners sugar 1 quart strawberries sliced 12 pint heavy whipping cream Crumble vanilla wafers 44 inch deep in drip pan or one similar. Cream butter with two eggs beaten and confectioners sugar. Add vanilla. Pour over wafers. Cover this with sliced strawberries. Add layer of whipped cream. Cover with another layer of vanilla wafers 4% inch deep. Put into ice box for 24 hours. Cut in squares, serve with whipped cream and berry on top. OLIVIA CocKING (Mrs. Ron) SUNSHINE CAKE 8 eggs 1 teaspoon cream of tartar

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