Orange Fruit Cake

Name: Orange Fruit Cake
Ingredients: % cup of fat or butter; 1 cup sugar; 14/2 teaspoon soda; 3 eggs; 3 cups cake flour; 1 teaspoon salt; 1 teaspoon vanilla; 1 cup buttermilk; V/o cup dates; 1 cup pecans

From The Gertrude Bobbitt Circle cook book, 1948

Topping: Juice of 1.5 oranges and grated rind of one orange with 0.5 cup sugar.

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

Nutrition per serving

3532Calories

69 gProtein

561 gCarbs

201 gFat

Full nutrition (34 nutrients)

Calories3532 kcal

Protein69 g

Carbohydrates561 g

Fiber19 g

Sugars261 g

Total Fat201 g

Saturated Fat17 g

Monounsaturated Fat54 g

Polyunsaturated Fat32 g

Omega-30.1 g

Cholesterol837 mg

Sodium2824 mg

Potassium1848 mg

Calcium526 mg

Iron32 mg

Magnesium256 mg

Phosphorus1171 mg

Zinc10 mg

Copper1.9 mg

Manganese5.2 mg

Vitamin D6.2 mcg

Vitamin C0.3 mg

Vitamin A355 mcg

Vitamin E1.9 mg

Vitamin K9.1 mcg

Vitamin B60.8 mg

Vitamin B122.5 mcg

Thiamin (B1)4 mg

Riboflavin (B2)2.7 mg

Niacin (B3)27 mg

Folate757 mcg

Choline518 mg

Caffeine0 mg

Water412 g

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 20. The excerpt below is the record exactly as published.

ORANGE FRUIT CAKE — % cup of fat or butter Peel of one orange ground 1 cup sugar 14/2 teaspoon soda 3 eggs 3 cups cake flour 1 teaspoon salt 1 teaspoon vanilla 1 cup buttermilk V/o cup dates 1 cup pecans

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