A woman I know is looking for a cake recipe from a Betty Crocker Cookbook from the late '40's, either 1948 or '49. The recipe title is 'Fresh Orange Layer Cake with Creamy Nut Icing'. If you have this cookbook please post that recipe, you would make an 88 year old woman so very happy. Thanks
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ISO: ISO: Cake recipe..........
- Thread starter judy-ky
- Start date
In Search Of:
I've got it Judy- here it is
I have a 1950 Betty Crocker Cookbook and it has Fresh Orange Cake and also Creamy Nut Icing- so here they are. I hope they bring smiles to your friend.
Fresh Orange Cake
Grease and flour two 8" layer pans, set aside. Preheat oven to 350 degrees.
Sift together: 1-5/8 c Softasilk OR 1-1/2 c all purpose white flour, 1 c sugar, 2 tsp baking powder, 1 tsp salt. (this means choose your flour then add the rest of the ingredients to whichever you choose.)
add: 1/2 c soft shortening and mix.
Mix together: 2/3 c milk, 1 tsp orange extract, 1-1/2 tsp grated orange rind and add to cake mix all at once. Beat 2 minutes then add 2 eggs and beat another 2 minutes. NOTE: if using Softasilk instead of all-purpose flour, pour in half of the liquid, beat, then add the eggs and the rest of liquid and beat again.
Pour into prepared pans. Bake until cake tests done- about 30 minutes. Cool.
This recipe says you can use any kind of filling between layers but it suggests Clear Orange Filling and here is that recipe just in case:
Clear Orange Filling
Mix together in saucepan: 3/4 c sugar, 3 tbsp cornstarch, 1/3 tsp salt, 3/4 c orange juice, 1-1/2 tbsp grated orange rind, 1 tbsp lemon juice, 1-1/2 tbsp butter.
Bring to a rolling boil and boil 1 minute, stirring constantly. Chill before using.
Creamy Nut Icing
Melt in saucepan: 1/2 c shortening (can use part butter). Remove from heat. Blend in: 2-1/2 tbsp flour, 1/4 tsp salt.
Stir in slowly: 1/2 c milk (or orange juice). Bring to a boil, stirring constantly. Boil 1 min. Remove from heat. Stir in: 3 c sifted confectioners sugar, 1/2 tsp vanilla (or orange extract), 1/2 cup cut up nuts.
Frost cake and decorate with fresh orange sections.
As in most early Betty Crocker recipes, the variables are many- the Fresh Orange Cake recipe says to start with either the Rich Golden Cake recipe OR the Rich Yellow Cake recipe so I chose the Rich Golden Cake recipe to start with. If your friend remembers the cake being a yellow cake base, let me know and I will type out that recipe. I chose the amounts for 2- 8" cake pans but there are also amounts given for 2-9" cake pans so let me know if you need those.
I have a 1950 Betty Crocker Cookbook and it has Fresh Orange Cake and also Creamy Nut Icing- so here they are. I hope they bring smiles to your friend.
Fresh Orange Cake
Grease and flour two 8" layer pans, set aside. Preheat oven to 350 degrees.
Sift together: 1-5/8 c Softasilk OR 1-1/2 c all purpose white flour, 1 c sugar, 2 tsp baking powder, 1 tsp salt. (this means choose your flour then add the rest of the ingredients to whichever you choose.)
add: 1/2 c soft shortening and mix.
Mix together: 2/3 c milk, 1 tsp orange extract, 1-1/2 tsp grated orange rind and add to cake mix all at once. Beat 2 minutes then add 2 eggs and beat another 2 minutes. NOTE: if using Softasilk instead of all-purpose flour, pour in half of the liquid, beat, then add the eggs and the rest of liquid and beat again.
Pour into prepared pans. Bake until cake tests done- about 30 minutes. Cool.
This recipe says you can use any kind of filling between layers but it suggests Clear Orange Filling and here is that recipe just in case:
Clear Orange Filling
Mix together in saucepan: 3/4 c sugar, 3 tbsp cornstarch, 1/3 tsp salt, 3/4 c orange juice, 1-1/2 tbsp grated orange rind, 1 tbsp lemon juice, 1-1/2 tbsp butter.
Bring to a rolling boil and boil 1 minute, stirring constantly. Chill before using.
Creamy Nut Icing
Melt in saucepan: 1/2 c shortening (can use part butter). Remove from heat. Blend in: 2-1/2 tbsp flour, 1/4 tsp salt.
Stir in slowly: 1/2 c milk (or orange juice). Bring to a boil, stirring constantly. Boil 1 min. Remove from heat. Stir in: 3 c sifted confectioners sugar, 1/2 tsp vanilla (or orange extract), 1/2 cup cut up nuts.
Frost cake and decorate with fresh orange sections.
As in most early Betty Crocker recipes, the variables are many- the Fresh Orange Cake recipe says to start with either the Rich Golden Cake recipe OR the Rich Yellow Cake recipe so I chose the Rich Golden Cake recipe to start with. If your friend remembers the cake being a yellow cake base, let me know and I will type out that recipe. I chose the amounts for 2- 8" cake pans but there are also amounts given for 2-9" cake pans so let me know if you need those.
Judy, could this be the recipe she's looking for?
http://allrecipes.com/Recipe/Orange-Layer-Cake/Detail.aspx
http://allrecipes.com/Recipe/Orange-Layer-Cake/Detail.aspx
Golden Layer Cake with Fresh Orange Cake variation and Creamy White Icing with variations.
Betty Crocker Picture Cookbook
GOLDEN LAYER CAKE
Versatile with its many variations.
Grease and flour…
2 8- or 9-inch layer pans or 1 3- x 9-inch oblong pan
Sift together into bowl…
2 1/4 cups sifted SOFTASILK Flour
1 1/2 cups sugar
3 tsp. baking powder
1 tsp. salt
Add…
1/2 cup soft shortening
2/3 cup milk
1 1/2 tsp. flavoring
Beat 2 min.
Add…
another 1/3 cup milk
2 eggs (1/3 to 1/2 cup)
Beat 2 more min.
Pour into prepared pans. Bake until cake tests done. Cool. Finish with filling or frosting as desired. The oblong cake is ideal finished with Broiled Icing or Choc-O-Nut Topping (p. 179) or with Pink Mountain Frosting (p.180) sprinkled with crushed peppermint stick candy.
TEMPERATURE: 350° (mod. oven).
TIME: Bake layers 30 to 35 min., oblong 40 to 45 min.
FRESH ORANGE CAKE
Soft, tender, refreshing. Gladys Mason of our company, a food artist and a true Californian, makes this cake deliciously with oranges from her native state.
Follow recipe above—except use 2 tsp. baking powder and 1/4 tsp. soda in place of 3 tsp. baking powder. Use 1/4 cup orange juice and 3/4 cup milk or water for the liquid. For flavoring, add grated rind of 1 orange (about 1 tsp.). If baked in layers, use Clear Orange Filling (p. 182) between layers and White Mountain Frosting (p. 180) on top and sides.
CREAMY WHITE ICING
Never sugary, never grainy. S-m-o-o-t-h.
Melt in saucepan…
1/2 cup shortening (part butter)
Remove from heat. Blend in…
2 1/2 tbsp. flour
1/4 tsp. salt
Stir in slowly...
1/2 cup milk
Bring to boil, stirring constantly.
Boil 1 min. Remove from heat. Stir in...
about 3 cups sifted confectioners' sugar
1/2 tsp. vanilla
Stir until thick enough to spread. (Place pan in ice water while stirring to set the icing.)
CREAMY RAISIN OR NUT
Add about 1/2 cup cut-up raisins or nuts.
CREAMY ORANGE OR LEMON
Omit vanilla. In place of the milk, use orange or lemon juice. Add 1 extra tbsp. flour. Add grated orange or lemon rind for extra flavor.
CREAMY FUDGE
Reduce shortening to 1/4, cup. Add 2 sq. unsweetened chocolate (2 oz.), melted, after the sugar.
CREAMY BROWNED BUTTER
Use all butter. Brown it first.
Betty Crocker Picture Cookbook
GOLDEN LAYER CAKE
Versatile with its many variations.
Grease and flour…
2 8- or 9-inch layer pans or 1 3- x 9-inch oblong pan
Sift together into bowl…
2 1/4 cups sifted SOFTASILK Flour
1 1/2 cups sugar
3 tsp. baking powder
1 tsp. salt
Add…
1/2 cup soft shortening
2/3 cup milk
1 1/2 tsp. flavoring
Beat 2 min.
Add…
another 1/3 cup milk
2 eggs (1/3 to 1/2 cup)
Beat 2 more min.
Pour into prepared pans. Bake until cake tests done. Cool. Finish with filling or frosting as desired. The oblong cake is ideal finished with Broiled Icing or Choc-O-Nut Topping (p. 179) or with Pink Mountain Frosting (p.180) sprinkled with crushed peppermint stick candy.
TEMPERATURE: 350° (mod. oven).
TIME: Bake layers 30 to 35 min., oblong 40 to 45 min.
FRESH ORANGE CAKE
Soft, tender, refreshing. Gladys Mason of our company, a food artist and a true Californian, makes this cake deliciously with oranges from her native state.
Follow recipe above—except use 2 tsp. baking powder and 1/4 tsp. soda in place of 3 tsp. baking powder. Use 1/4 cup orange juice and 3/4 cup milk or water for the liquid. For flavoring, add grated rind of 1 orange (about 1 tsp.). If baked in layers, use Clear Orange Filling (p. 182) between layers and White Mountain Frosting (p. 180) on top and sides.
CREAMY WHITE ICING
Never sugary, never grainy. S-m-o-o-t-h.
Melt in saucepan…
1/2 cup shortening (part butter)
Remove from heat. Blend in…
2 1/2 tbsp. flour
1/4 tsp. salt
Stir in slowly...
1/2 cup milk
Bring to boil, stirring constantly.
Boil 1 min. Remove from heat. Stir in...
about 3 cups sifted confectioners' sugar
1/2 tsp. vanilla
Stir until thick enough to spread. (Place pan in ice water while stirring to set the icing.)
CREAMY RAISIN OR NUT
Add about 1/2 cup cut-up raisins or nuts.
CREAMY ORANGE OR LEMON
Omit vanilla. In place of the milk, use orange or lemon juice. Add 1 extra tbsp. flour. Add grated orange or lemon rind for extra flavor.
CREAMY FUDGE
Reduce shortening to 1/4, cup. Add 2 sq. unsweetened chocolate (2 oz.), melted, after the sugar.
CREAMY BROWNED BUTTER
Use all butter. Brown it first.