1920's orange short cake
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 :(
prep time
cook time
method
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yield
Ingredients
- 1 cup flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 5 tablespoons sugar
- 1/2 cup water
- - sliced oranges
- 6 tablespoons brown sugar
- 2 tablespoons flour (seperate from the cup of flour above)
- 1/2 teaspoon nutmeg
- 1 - egg, seperated
- 1/2 jar orange jelly
How To Make 1920's orange short cake
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Step 1Place 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.
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Step 2Beat 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.
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Step 3Mix 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.
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Step 4Use 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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