Orange Cake Recipe from Aunt Cindy
What a treat this was!
1/2 cup shortening
1 cup sugar
1 egg
1 cup buttermilk (or sour 1 cup whole milk by adding 1 Tbsp vinegar)
1 3/4 cup flour
1 tsp soda
1/8 tsp salt
1 cup ground raisins
orange rind
(There are no mixing directions. It is assumed that the cook knows to cream the shortening and sugar until fluffy, beat in an egg, sift the dry ingredients together and them them alternately with the buttermilk, and fold in the ground raisins and orange rind last.)
Bake in "moderate" (about 350 degrees) oven. There is no time given, so check after app 20 minutes - maybe?
When baked, use juice of one orange mixed with powdered sugar until syrupy and spread on top while hot. (This is definitely breaking from the tradition of this recipe, but if you were to take a fork and gently poke holes over the cake immediately after removing from the oven, then pour the orange juice syrup over the cake, it will soak in much better. I might even use a little more juice than from just one orange to give the whole cake that yummy flavor, rather than just around the edges where it would really soak in.)
3 comments:
I always mixed the powdered sugar and orange juice while the cake was baking just to be at the ready for the "pour". This cake was a favorite of my kids when they were younger. Of course, the coup de gras (Is that how you spell it?) was to leave the pan with its cover on the cabinet top, and you could surreptitiously snitch a tiny piece when no one else was looking.
That is when the cake tasted the very best. And the longer the cake sat with the syrupy stuff on it, the better it got. The edges were my favorite.
Yummmm...When are you going to start cooking?
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