Sunshine
Cake
2
cups cake flour
1 tsp. Arm & Hammer or Cow Brand Baking Soda
1/8 tsp. salt
1/2 cup butter, or other shortening
1 cup sugar
2 eggs
grated rind of 1 orange (or lemon)
2/3 cup buttermilk or sour milk
1 tsp. vanilla
1 tsp. Arm & Hammer or Cow Brand Baking Soda
1/8 tsp. salt
1/2 cup butter, or other shortening
1 cup sugar
2 eggs
grated rind of 1 orange (or lemon)
2/3 cup buttermilk or sour milk
1 tsp. vanilla
Preheat
oven to 350 degrees. Sift, then measure
the flour. Add the baking soda and salt
and sift three more times. Cream butter
until light and lemon-colored. Gradually
add the sugar, beating after each addition.
Add grated orange rind (or lemon), eggs and vanilla. Blend well.
Add sifted dry ingredients alternately with buttermilk, or sour
milk. Pour into a 9 x 9 pan. Bake 45 minutes.
Orange
Coconut Frosting
3
Tbsp. butter, softened
2 cups confectioners' sugar
1/4 cup orange juice (or lemon)
3/4 cup grated coconut
2 cups confectioners' sugar
1/4 cup orange juice (or lemon)
3/4 cup grated coconut
Cream
butter until very soft. Add sugar
gradually thinning with orange juice to spreading consistency. Beat until smooth. Beat coconut into frosting.
Comments:
My beautiful sister Lillian sent me some old cookbooks and pamphlets. I couldn't wait to start going through them
looking for new, yet old, recipes to start cooking. In one of the pamphlets titled Some of My
Favorite Good Things to Eat which was dated 1940 had the recipe shown
above. It was simple to make and oh so
good. When I started putting the
ingredients together I realized that I didn't have an orange but I did have
some lemons. So I did what I always do
and made the change from orange to lemon.
I can't wait to make this again and maybe add a few nuts. Something else I changed was the pan. I used a bundt pan instead of the 9 x 9. No problem.
It actually cooked up in the 45 minutes allowed in the directions. I also came to the conclusion that this cake
is a keeper for the future!
Comment from Food Tester Carol: This cake, made from "scratch," is lighter and more moist than cakes I have eaten in recent years. The lemon flavor is just right, perfectly balanced between tart and sweet. This dessert is not as cloyingly sweet as most lemon desserts I've had but has a wonderful fresh taste. Martha says that it is easy to make so I plan to make it for my mother's June 1 anniversary; she says it reminds her of the cake served at her 1940 wedding.
Comment from Food Tester Carol: This cake, made from "scratch," is lighter and more moist than cakes I have eaten in recent years. The lemon flavor is just right, perfectly balanced between tart and sweet. This dessert is not as cloyingly sweet as most lemon desserts I've had but has a wonderful fresh taste. Martha says that it is easy to make so I plan to make it for my mother's June 1 anniversary; she says it reminds her of the cake served at her 1940 wedding.
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