Orange Glaze for Bundt Cake 1952

Marcia McCance


I was going to post my mother's 1952 recipe for Bundt cake (back when there was only one :) but there are two ingredients that I cannot decipher -- + milk which could mean 1 1/2 C of milk (or not) and 1 1/2 squares of butter which is (I think) the same as 1 1/2 sticks of butter -- back then, I think I remember butter formed into squares, not sticks (See below).

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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How to Make Orange Glaze for Bundt Cake 1952


  1. Thread Stage
    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,
  2. ABOUT THE BUTTER: A square of butter is an old time reference. It refers to when butter was cut in blocks, or squares, and divided equally among a package to make a pound of butter. They hadn't referred to them as sticks back then. It evolved to that. Therefore a stick of butter is the same as a square of butter, or 1/2 cup.
    Hope this helps!
    Household Searchlight Cookbook-- Ogden Publications, Inc.
    (I work for them!)

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About Orange Glaze for Bundt Cake 1952

Course/Dish: Cakes Fruit Sauces
Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom
Hashtags: #orange #bundt #glaze

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