1920's orange short cake
(1 rating)
200-300 F. = Slow oven 325=375 F. = Moderate 400-450 F. = Hot oven 450-550 F = Very Hot This was the way they baked in the twenties, and before that, sometimes after that, well into the 40's I found this recipe on the web somewhere and thought it interesting, though, I haven't tried it yet. I plan to this weekend :), I would give credit to the author, and their picture, but I can't find the site again :(
(1 rating)
Ingredients For 1920's orange short cake
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1 cflour
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1/2 tspsalt
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2 tspbaking powder
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5 Tbspsugar
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1/2 cwater
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sliced oranges
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6 Tbspbrown sugar
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2 Tbspflour (seperate from the cup of flour above)
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1/2 tspnutmeg
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1egg, seperated
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1/2 jarorange jelly
How To Make 1920's orange short cake
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1Place in a mixing bowl One cup of flour, One-half teaspoon of salt, Two teaspoons of baking powder, Five tablespoons of sugar, One-half cup of water.
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2Beat to a stiff dough and then spread on a well-greased and floured layer-cake pan, making the dough higher at the sides than in the middle of the pan. Cover with sliced oranges, cut into small pieces with a sharp knife. Now place in a bowl: Six tablespoons of brown sugar, Two tablespoons of flour, One-half teaspoon of nutmeg.
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3Mix well and then spread on the shortcake and bake in a moderate oven for thirty minutes. Much of the actual preparation of the menu can be prepared on Saturday.
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4Use yolk of one egg for making dressing for coleslaw. For orange cake use White of one egg, One-half glass of jelly. Place in a bowl and beat until mixture holds its shape. Pile on orange shortcake.
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