Orange Glaze for Bundt Cake 1952
I'll scan the recipe note itself so you can see it.
What amazed me was the idea of this orange syrup... which could be used on any cake... so I'm posting that. Mom's notebook has a lot of syrups in it... this is just one of them.
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- 1/2 c
- juice of one orange
BOIL TILL IT MAKES THREADS
POUR OVER WARM BUNDT CAKE
230° F to 235° F
sugar concentration: 80%
At this relatively low temperature, there is still a lot of water left in the syrup. When you drop a little of this syrup into cold water to cool, it forms a liquid thread that will not ball up.
Cooking sugar syrup to this stage gives you not candy, but syrup—something you might make to pour over ice cream -- or a bundt cake.
from: The Science of Candy Making, exploratorium.edu/...gar-stages.html
Hope this helps!
Household Searchlight Cookbook-- Ogden Publications, Inc.
(I work for them!)