Wednesday, March 16, 2011
Orange Loaf Cake
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.
ORANGE LOAF CAKE
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 (350º). 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.