Friday, June 1, 2018

Pennsylvania Dutch Summer Orange Cake (1948)

  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs, beaten
  • 1/2 cup sweet or sour milk (buttermilk)
  • 1-2/3 cups sifted flour
  • 1 tspn baking soda
  • 1 cup raisins
  • Rind of 1/2 orange
  • Juice of 1 orange
  • 1/2 cup sugar
Cream the butter and sugar together. Add the eggs and beat thoroughly. Then add milk. alternately, with the flour and soda. 

Grind the raisins and orange rind in a food chopper, and add last. Bake in a greased loaf pan in a moderate oven, 350 degrees, for about 40 minutes. 

While the cake is baking, combine the orange juice and sugar. Let it stand in a bowl and stir occasionally. While the cake is still warm but not hot, pour this mixture very slowly over it. Some of it will soak in. The rest will form a glazed icing over the cake. 

(Origin - "Mother Anderson's Famous Dutch Kitchens - 500 Recipes by Request" by "Belle Anderson Abner and Jeanne M. Hall, daughter and granddaughter of the Andersons who founded the hotel in Wabasha, Minnesota in 1896." Published in 1948.) 

More "Lost" Recipes from "Mother Anderson's Famous Dutch Kitchens"
Dutch Maple - Blackberry Cake (1948)
Peanut Brittle Whip (1948)

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