Wednesday, March 16, 2011

Orange Loaf Cake

Have you ever tried a new recipe, and found it to be so yummy that you'd already scarfed most of it down before you realized you forgot to take a photo for your food blog?  (Whoops!) Well, if you don't blog about food no harm done, but if you do about all you can say is, "Wow! That was really, really yummy."

This recipe is one of the "new" ones that will be included in Rosie's Riveting Recipes: Cooking on the Home Front Line, which will, with any luck, be out sometime in 2012. 




2 cups sifted cake flour
2 teaspoons baking powder (or 1 ½ to 1 ¾ double-acting)*
½ teaspoon salt
1 ¼ cups sugar
½ cup high grade vegetable shortening (part butter adds flavor)
½ cup liquid (use grated rind and juice from 1 orange plus water to make ½ cup)
2 large eggs, unbeaten

Sift together cake flour, baking powder, salt and sugar in bowl. Add shortening and liquid. Mix with electric mixer (or beat with spoon) for 2 minutes by clock. Scrape bowl frequently. Add eggs. Continue mixing 2 more minutes (scraping bowl frequently.) Pour into greased and paper lined 8 1/4-inch pan. Place on flat pan for more even baking. Bake 60 to 65 minutes in moderate oven (350ยบ). It may rise in center and crack. Delicious un-iced!

•    Most modern baking powders are double-acting.

Modern adaptation: For a most zesty orange flavor omit water and use a ¼ cup of orange juice. Cake can be topped with powdered sugar, or sliced and served with fruit toppings, chocolate sauce or whipped cream.


  1. You are one lucky person, having a legitimate reason to eat yummy stuff all of the time! How do you not get as big as a house (unlike me!)? I am jealous of you!

  2. I confess I eat it all in moderation. And I exercise as much as I can.

  3. I exercise but with something like this may skip the moderation--we will try this one. Thanks

  4. I fell in love with orange loaves on vacation one year. I can just imagine how good this would be. I love old recipes.


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