|
|
 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.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |