An Old-Fashioned Orange Cake Recipe

I can't make my usual flourless orange and almond cake at the moment because the blade for my food processor disappeared about a week ago. 

Having conducted an exhaustive but unsuccessful search, we suspect that the blade went in the bin when a certain teenage son was cleaning out the food processor.

Faced with no food processor but lots of oranges on our tree, I have begun to make an old-fashioned orange cake from Everylady's Cook-Book (1925).  This book was a favourite of my grandmother, who bought a copy not long after she married in 1936.

Like many vintage recipes, the instructions are endearingly brief and require the reader to know how to mix ingredients together correctly (cream butter and sugar, beat in eggs, stir in sifted dry ingredients alternately with orange juice).  I make this cake in a greased loaf tin and it takes 35-40 minutes to cook in a moderate oven.

The "King" Orange Cake - Type 1
Expensive.  Delicious.  Needs careful baking.  But is well worth it.
2 eggs, their weight in sugar, butter and flour (with an extra tablespoon of flour), 1/4 teaspoon carbonate of soda, 1/2 teaspoon cream of tartar, 1/2 teaspoonful grated orange rind in the flour, orange juice, about 1 tablespoonful.
Icing: 1 tablespoonful of orange juice with sufficient icing sugar to make it like thick cream.  Spread on the cake when nearly cold.  Bake cake in a shallow tin; will keep moist indefinitely.

No comments:

Post a Comment