Easter FRESH ORANGE 1929 LAYER CAKE & FROSTING
Nancy J. Patrykus
I found this delicious gem of a cake,
from an old 1929 recipe scrapbook.
My Stars!! this recipe is 82 year's old!!
If you like the taste of a true orange flavored cake,
this is the one for you.
All pure ingredients.
No added additives, or artificial flavorings.
I have made it a couple of times, and can tell you, you're taste buds and your family will love you.
Get ready for many compliments! 3/24/12
Featured Pinch Tips Video
- 2-1/2 c
- sifted cake flour
- 2 tsp
- baking powder
- 1/4 tsp
- lemon, grated rind only
- orange, grated rind only
- 2/3 c
- butter or shortening
- 1-1/2 c
- eggs, unbeaten
- 2 Tbsp
- lemon juice
- 5 Tbsp
- orange juice
- 2 Tbsp
Add baking powder and salt.
Add lemon and orange rind to butter, and cream thoroughly, add sugar gradually, and cream together until light and fluffy.
Add flour alternately with combined fruit juices and water, a small amount at a time.
Beat after each addition until smooth.
In a moderate oven (375F.) 20-25 minutes till done.
When cake is cool and out of the pans.
STEP 1. Juice and rind of 1 another orange,
2 tablespoons flour,
1/2 cup sugar,
1 whole egg
Mix all ingredients together,and cook over boiling water until thick.
Allow this to get cold.
STEP 2. Whip 1 cup of whipping cream till stiff. Then carefully fold orange mixture into the cold whipped cream.
STEP 3.Spread frosting between cake layers, and on top and sides of cake.
Keep refrigerated,till ready to serve.
Believe me..you're taste buds will explode!!!