Orange Cake

ORANGE CAKE - 1

1. Cut oranges, pick out the meat and juice free from the strings and seeds.
2. Set it by, then boil it, and shift the water till your peels are tender.
3. Dry them with a cloth, mince them small.
4. And put them to the juice; to a pound of that weigh a pound and a half of double refined sugar.
5. Dip lumps of sugar in water, and boil it to a candy height.
6. Take it off the fire and put in your juice and peel.
7. Stir it well, when it is almost cold put it into a basin, and set it in a stove.
8. Then lay it thin on earthen plates to dry, and as it candies fashion it with a knife, and lay them on glasses.
9. When your plate is empty, put more out of your basin.

ORANGE CAKE - 2

1. Take grated rind of 1 orange, 1 teaspoon orange extract, 4 tablespoons shortening, 1 cup sugar, 2/3 cup milk, 1 egg, 2 cups flour, 3 teaspoons baking powder and 1/8 teaspoon salt.
2. Cream shortening, add sugar slowly beating well.
3. Add milk a little at a time.
4. Then add beaten egg; sift flour, baking powder and salt together and add to mixture.
5. Add flavoring and orange rind; mix well.
6. Bake in greased shallow tin, or individual cake tins, in hot oven 15 to 20 minute.
7. When cool cover with orange icing.

ORANGE CAKE - 3

1. 6 oz. of wholemeal flour, 3 oz. butter, 4 oz. sugar, grate in the rind of 1 small orange, and mix all well together.
2. Beat 1 egg, and stir in with the juice of the orange and sufficient buttermilk to make a smooth, thick batter.
3. Half fill small greased tins with this mixture, and bake 15 minutes in a moderate oven.