Orange Loaf Cake

Ingredients

• rinds of two oranges
• two-thirds pint pulverized sugar
• half pint butter
• well beaten yolks of five eggs
• a scant pint of flour

Method

1. 1

   Grate rinds of two oranges, then press out juice with lemon squeezer and mix with rind, let stand three quarters of an hour, rub with back of spoon and strain; add two-thirds pint pulverized sugar and beat well.

2. 2

   With this, cream half pint butter and add well beaten yolks of five eggs, alternately with a scant pint of flour, a little of each at a time; beat till very light, then add well frothed whites, pour in a pan or mold and bake in a quick oven, covering with paper first fifteen minutes.

3. 3

   When done ice with orange icing.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 54. The excerpt below is the record exactly as published.

Orange Loaf Cake, — Grate rinds of two oranges, then press out juice with lemon squeezer and mix with rind, let stand three quarters of airhour, rub with back of spoon and strain ; add two- tiiirds pint pulverized sugar and beat well. With this, cream half pint butter and add well heaten yolks ©f five eggs, alternately with a scant pint of flour

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