French Orange Cake
From Centenary cooks (1960).
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A historical recipe
Centenary cooks (1960).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 1/2 ¢.
- hot water tsp.
- soda in water and pour over pkg.
- dates Cream 1 stick or 1/2 c.
- butter with c, sugar 1/2 tsp.
- salt egg beaten 1/2 c.
- sweet milk 2c.
- sifted flour c, chopped nuts Grated rind of one orange Add dates, mix.
- Bake at 250° for one hour.
- While hot put juice of 1 1/2 oranges and 3/4 cup sugar on top of cake.
- Mrs, James A.
- Stratford
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Grater
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Sieve