vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Orange Pineapple Cake
From Kentucky receipt book, 1903
Serves 5
Spread icing thickly between layers when cakes are cold.
Presented as published in 1903. 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
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 150. The excerpt below is the record exactly as published.
Orange Pineapple Cake. Two cups granulated sugar, 2^ cups flour, ^ cup butter, ^ cup new milk, % cup water, ^2 teaspoons baking powder, 4 eggs. Cream butter and sugar together, separate the eggs and add yolks, stir milk, water and flour with baking powder and grate the peel of 1 orange into the batter. Beat whites to a froth and add last. Bake in jelly tins. Icing — Grate 3 oranges, rind and pulp, but remove seed and add 1 small box grated pineapple. Beat whites of 2 eggs to a stiff froth
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