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Orange Cake


Sponge cake flavoured with orange juice and zest.

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

824. ORANGE CAKE (Somerset) Six ounces of flour, six ounces of castor sugar, two and a quarter ounces of butter, one small teaspoonful of baking powder, the rind of two oranges grated, and sufficient juice to make it soft, two eggs. Beat the butter and sugar to a cream, add the eggs one at a time, with a little flour; beat well, then add the rind, flour, and baking powder, all mixed together by degrees. Bake one hour. Make an icing with six ounces of icing sugar, and the juice of haK an orange; spread it over the cake when cool.

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