1920's orange short cake

Jennifer Ellis

By
@Sminuet

200-300 F. = Slow oven

325=375 F. = Moderate

400-450 F. = Hot oven

450-550 F = Very Hot

This was the way they baked in the twenties, and before that, sometimes after that, well into the 40's

I found this recipe on the web somewhere and thought it interesting, though, I haven't tried it yet. I plan to this weekend :), I would give credit to the author, and their picture, but I can't find the site again :(


Featured Pinch Tips Video

Rating:

Comments:

Ingredients

1 c
flour
1/2 tsp
salt
2 tsp
baking powder
5 Tbsp
sugar
1/2 c
water
sliced oranges
6 Tbsp
brown sugar
2 Tbsp
flour (seperate from the cup of flour above)
1/2 tsp
nutmeg
1
egg, seperated
1/2 jar(s)
orange jelly

Directions Step-By-Step

1
Place in a mixing bowl

One cup of flour,
One-half teaspoon of salt,
Two teaspoons of baking powder,
Five tablespoons of sugar,
One-half cup of water.
2
Beat to a stiff dough and then spread on a well-greased and floured layer-cake pan, making the dough higher at the sides than in the middle of the pan. Cover with sliced oranges, cut into small pieces with a sharp knife. Now place in a bowl:

Six tablespoons of brown sugar,
Two tablespoons of flour,
One-half teaspoon of nutmeg.
3
Mix well and then spread on the shortcake and bake in a moderate oven for thirty minutes. Much of the actual preparation of the menu can be prepared on Saturday.
4
Use yolk of one egg for making dressing for coleslaw. For orange cake use

White of one egg,
One-half glass of jelly.

Place in a bowl and beat until mixture holds its shape. Pile on orange shortcake.

About this Recipe

Course/Dish: Pies, Fruit Desserts