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Orange Layer Cake
Orange layer cake
1 egg. 4 Tblsps. shortening
2 cup flour. 1 cup sugar
2 tsps Calumet 1 egg
1/4 " salt. 3/4 cup milk
1/2 " orange xtract 1/4 tsps. lemon.
Mix as usual - Bake in two 9 in. layer
pans in 375 oven 25 minutes. put layers
together with orange filling and cover top and
sides of cake with 7 min frosting
arrange orange sections free from membrane
Back:
on top of cake.
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# Orange Layer Cake
## Ingredients
### Cake
- 1 cup sugar
- 4 Tbsp shortening
- 1 egg
- 3/4 cup milk
- 2 cups flour
- 2 tsp Calumet baking powder
- 1/4 tsp salt
- 1/2 tsp orange extract
- 1/4 tsp lemon extract
### Orange Custard Filling (see Editor's Notes)
- 3 egg yolks
- 1/2 cup sugar
- 1/3 cup orange juice
- 1 Tbsp lemon juice
- 2 Tbsp butter
- 1 tsp orange zest
### Seven Minute Frosting
- 2 egg whites
- 1 1/2 cups sugar
- 5 Tbsp cold water
- 1 1/2 tsp light corn syrup
- 1 tsp vanilla
### Garnish
- 2-3 oranges, supremed (sections free from membrane)
## Instructions
### Cake
1. Preheat oven to 375°F. Grease and flour two 9" round layer pans.
2. Cream shortening and sugar together until light and fluffy.
3. Beat in egg.
4. Sift together flour, baking powder, and salt.
5. Add dry ingredients alternately with milk, beginning and ending with flour.
6. Stir in orange extract and lemon extract.
7. Divide batter evenly between prepared pans.
8. Bake at 375°F for 25 minutes until golden and a toothpick inserted in the center comes out clean.
9. Cool completely before assembling.
### Orange Custard Filling
1. Whisk egg yolks, sugar, orange juice, and lemon juice together in a heavy saucepan.
2. Cook over medium-low heat, stirring constantly, until thickened — approximately 8-10 minutes.
3. Remove from heat and stir in butter and orange zest.
4. Cool completely before using.
### Seven Minute Frosting
1. Combine egg whites, sugar, cold water, and corn syrup in the top of a double boiler.
2. Beat with a hand mixer over boiling water for 7 minutes until stiff, glossy peaks form.
3. Remove from heat and stir in vanilla.
4. Use immediately.
### Assembly
1. Place first cake layer on serving plate.
2. Spread orange custard filling evenly over the top.
3. Place second layer on top.
4. Cover top and sides of cake completely with seven minute frosting.
5. Arrange supremed orange sections decoratively on top of cake.
6. Serve the same day — seven minute frosting does not hold well overnight.
## Editor's Notes
- **Orange filling** — called for in the original assembly instructions but entirely absent from the recipe card. A standard orange custard filling has been reconstructed above as the most period-appropriate interpretation. An orange buttercream (powdered sugar, softened butter, orange juice, and orange extract) is a simpler modern alternative.
- **"7 min frosting"** — Seven Minute Frosting is a well-documented period recipe; standard reconstruction provided above. Must be used immediately after preparation as it sets quickly and does not store well.
- **"Orange sections free from membrane"** — supremed orange segments; cut away all peel, pith, and membrane to expose clean fruit sections. A period presentation detail suggesting this was considered a somewhat elegant cake. -
Fruitcake French Toasted
Fruitcake French toasted.
Dip slices of " in following batter.
2 eggs beaten thick 4 tblsn. of milk orange
extract. an 2 tblsn. sugar. Saute in a
ste lightly buttered skillet and serve
hot with pudding sauce.
Back: blank
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# Fruitcake French Toasted
## Ingredients
- Slices of fruitcake
- 2 eggs, beaten thick
- 4 Tbsp milk
- Orange extract
- 2 Tbsp sugar
- Butter (for skillet)
- Pudding sauce (for serving)
## Instructions
1. Mix eggs, milk, extract and sugar into a batter.
2. Dip slices of fruitcake in the batter.
3. Sauté in a lightly buttered skillet.
4. Serve hot with pudding sauce.