Orange Loaf Cake

Ingredients

• 2 cups pastry flour
• 1 cup sugar
• 1/2 teaspoonful soda
• 2 eggs
• 1/2 teaspoonful salt
• Grated rind of orange
• 1/2 cup shortening
• 1/2 cup orange juice

Method

1. 1

   Cream shortening and add sugar.

2. 2

   Beat eggs very stiff and add.

3. 3

   Add rind, add juice and dry ingredients alternately.

4. 4

   Turn into greased paper-lined pan.

5. 5

   Bake at 350 degrees for 50 minutes.

Nutrition per serving

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

ORANGE LOAF CAKE 2 cups pastry flour 1 cup sugar x/-> teaspoon t'ul soda 2 eggs Vi teaspoonful salt Grated rind of orange Vz cup shortening % cup orange juice Cream shortening and add sugar. Beat eggs very stiff and add. Add rind, add juice and dry ingredients alternately. Turn into greas- ed paperlined pan. Bake 350 degrees for 50 minutes. — Icing — 3 tablespoons butter (creamed). Add 2 cups powdered sugar gradual- ly with a/4 cup juice. Mrs. Hugh Mauldin APPLE SAUCE CAKE 2 cups sugar 1 teaspoon nutmeg V> cup butter 2 teaspoons cloves 2 eggs la/2 teaspoon soda mixed with 4 cups flour l1/? cup apple sauce 2 teaspoons cinnamon 1 lb. raisins 1V> cup nut meats Mix as any other fruit cake, adding apple sauce last instead of milk. Flour, raisins and nuts added last. Mrs. C. /. Scruggs FUDGE CAKE 1 cup sugar 2 egg yolks Y-& cup butter 2 squares chocolate 1 cup flour 1 cup pecan meats Va cup sweet milk 1 teaspoon vanilla Cream sugar and butter thoroughly. Beat in egg yolks. Add flour and milk alternately. Add melted chocolate and the egg whites which have been stiffly beaten. Bake in oven 350 degrees for 45 minutes to one hour. Cover with chocolate cream frosting. — Chocolate Cream Frosting — 1 pkg Philadelphia cream cheese 1/8 teaspoon salt Yi cup sweet milk 1 teaspoon vanilla 3 cups confection sugar 3 squares melted chocolate Blend cheese ^vith milk and add sugar which has been well sifted. Add salt and vanilla and melted chocolate and beat until smooth. Mrs. R. C. Laughlin 34 QUICK DEVIL'S FOOD CAKE 1 egg, V2 cup cocoa, V2 cup butter, IV2 cup flour, pinch of salt, V2 CUP sour milk, 1 teaspoon vanilla, 1 teaspoon soda, 1 cup sugar, l/z cup hot water. Put in mixing- bowl in the order given and heat with rotary egg beater until thoroughly mixed. Bake in layer cake pans or as cup cakes. Miss Margaret Tyson Jones DEVIL FOOD CAKE NO. 2 2 cups sugar Pinch of salt 1 cup butter 3 egg yolks and 1 whole eug 1 teaspoon baking powder 3 cups flour y2 teaspoon soda 1 cup buttermilk Measure all in mixing bowl and mix with electric mixer a tew minutes. Melt 4 squares baking chocolate in V2 cup water and add to mixture. Pour in three 9-inch cake pans and bake. — Caramel Icing — 2 cups brown sugar 1 cup white sugar 1 cup water Boil until mixture threads when dropping from spoon. Beat egg whites stiff, add ^/z fsP- baking powder and pour over egg whites. Beat until creamy. Mrs. Sara Edminston DEVILS FOOD CAKE NO. 3 1 cup butter 1 teaspoon soda 2 cups sugar Y-? cake melted chocolate 2 2/3 cups flour 1 teaspoon baking powder 5 eggs 1 teaspoon vanilla 1 cup buttermilk Pinch of salt Cream butter and sugar. Add eggs, one at a time, mixing thor- oughly. Sift flour and baking powder together and add to first mix- ture, alternating with milk, in which the soda has been dissolved. Melt chocolate over hot water and add to batter. Add vanilla and salt. Bake in three layers at 350 degrees F. — Icing — 3 cups sugar 1 cup boiling water 4 egg whites Pinch of cream of tartar Dissolve sugar thoroughly in boiling water. Add cream of tar- tar and cook until it spins a thread 3 inches long. Pour very slowly onto stiffly beaten eggs and beat until thick.- When cold, spread on cake. Mrs. Lane Brown, Albemarle, N. C. By Miss Mildred Propst 35 DEVILS FOOD CAKE NO. 4 1 cup butter 1 cup buttermilk 2 cups sugar 1 teaspoon cream of tartar 3 cups flour 1 teaspoon soda 4 eggs Cream butter and sugar. Add 1 cup of flour, and then eggs, and rest of flour. Dissolve 2 blocks baker's chocolate in Vfc cup boiling water Add milk and then another y2 cup water and vanilla. — Filling — 1 cup butter * 2 cups sugar 1 cup sweet milk Cook until a rolling boil and a little thick. Spread and sprinkle with nuts. Mrs. Hill C. Trexler DEVILS FOOD CAKE NO 5 l/z cup butter 4 teaspoons baking powder 1 cup milk *4 teaspoon salt 2 cups sugar 4 squares bitter chocolate 4 eggs 2y2 cups flour 1 teaspoon vanilla Cream shortening, add sugar gradually and egg yolks that have been beaten until thick and lemon colored. Mix and sift dry in- gredients, flour baking powder and salt and add alternately with milk. Add the egg whites beaten very stiff, melted chocolate and va- nilla. Bake in moderate ovin. 350 degrees F. Filling : — Make a filling of x/% pound butter, one pound pulverized sugar, and cocoa — as much or as little cocoa as you want to use. — Chocolate Icing — 3 cups white sugar x/4 tsp. soda Yl lb. chocolate (4 squares) Va lb. butter 1 cup Pet Milk Boil 8 minutes after it has come to a boil. Stir constantly. Mrs. Lewis Hartline DEVILS FOOD CAKE NO. 6 4 eggs less two whites for icing 1 teaspoon soda l1 2 cup flour 1 cup sour milk V/l cup sugar 4 squares bitter chocolate 14 lb. of butter Melt chocolate and butter together. Beat eggs, add sugar. Add flour and milk, then chocolate and butter. Bake in either layers or loaf form. Use either 7 minute white icing or Mocha filling. Mrs. Luther French BLACK MIDNIGHT DEVILS FOOD CAKE V2 cup shortening I

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