Orange Cake recipe
The Washington Herald (October 13, 1912)
For the cake
One-quarter cup butter, one cup sugar, two eggs well-beaten, 1/2 cup milk, 1-2/3 cups flour, 1-1/2 level teaspoons Rumford baking powder.
Cream butter, add gradually the sugar, then the eggs, milk and the flour and baking powder, sifted together thoroughly. Bake in layers. Spread orange filling between and orange frosting on top.
One-half cup sugar, 1 egg, 1 heaping tablespoon flour, 1 teaspoon butter, grated rind of 1 orange and juice of same, 1/2 tablespoon lemon juice.
Mix the ingredients in order given. Bring to a boil, stirring constantly, then cook in double boiler 10 minutes to remove the raw taste of the flour.
Orange cake frosting
One grated rind of orange, 1 teaspoon brandy, 1/2 teaspoon lemon juice, 1 tablespoon orange juice, 1 egg yolk, confectioner’s sugar.
To the grated rind, add the brandy and fruit juice, let stand 15 minutes. Strain, add slowly to the beaten egg yolk, stir in confectioner’s sugar to spread.
The San Francisco Call (San Francisco, California) – Sunday, May 12, 1912
To make the orange cake
Combine two eggs, cup sugar, tablespoon melted butter, half cup milk. 1-1/2 cups flour, two teaspoons baking powder, a tablespoon each of grated rind and orange juice. Mix in order given and bake in square pan; split and fill with orange filling.
Orange cake filling
Put in a cup the rind of half and the juice of an orange, tablespoon lemon juice and fill with hot water. Strain and put tablespoon lemon juice and fill with hot water. Strain and put on to boil, adding tablespoon cornstarch wet with cold water. Boil for 10 minutes. Beat yolks of an egg with two heaping teaspoons of sugar. Add to mixture with a teaspoon of butter and cook until butter melts. Fill cake.