1920's orange short cake

Jennifer Ellis


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 :(


★★★★★ 1 vote



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

How to Make 1920's orange short cake


  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.

Printable Recipe Card

About 1920's orange short cake

Course/Dish: Pies, Fruit Desserts

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