- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 2 cups flour
- 1 cup buttermilk
- 1 tspn baking soda
- 1 tspn salt
- 1/2 cup nut meats
- 1 cup raisins
- 1 orange rind, grated
- 1 tspn vanilla
- Orange icing (see below)
Cream butter and add sugar gradually until light and fluffy. Add eggs and beat thoroughly with electric mixer. Add vanilla, grated orange rind, nuts and raisins.
Sift flour, baking soda, and salt in a separate dish. Now add dry ingredients to creamed mixture alternately with buttermilk, hand-stirring only enough after each addition to blend thoroughly. Do not beat.
Pour into greased 8 or 9-inch pans and bake at 350 degrees for aaboout 30 to 35 minutes, or until done.
Orange Icing
Mix 1 cup of powdered sugar and 1/3 cup of orange juice, and spread on cake while cake is still hot. It melts to make a thin glaze. For added richness, use part melted butter with the juice.
More "Lost" New Orleans Desserts
New Orleans Bourbon Bread Pudding (1984)
Sift flour, baking soda, and salt in a separate dish. Now add dry ingredients to creamed mixture alternately with buttermilk, hand-stirring only enough after each addition to blend thoroughly. Do not beat.
Pour into greased 8 or 9-inch pans and bake at 350 degrees for aaboout 30 to 35 minutes, or until done.
Orange Icing
Mix 1 cup of powdered sugar and 1/3 cup of orange juice, and spread on cake while cake is still hot. It melts to make a thin glaze. For added richness, use part melted butter with the juice.
More "Lost" New Orleans Desserts
New Orleans Bourbon Bread Pudding (1984)
New Orleans Gingerbread with Orange (1883)
(Origin - "Bayou Cook Cook" by Lucile Barbour Holmes. First published in 1967. Republished in 1990 by Pelican Publishing Company.)
(Origin - "Bayou Cook Cook" by Lucile Barbour Holmes. First published in 1967. Republished in 1990 by Pelican Publishing Company.)
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