The Chicken and the Egg: A Family Cookbook

  • Home
    • Family Cookbook History
    • In Memory of Marie Skov
    • Contributors
  • Special Helps
    • Cooking Times & Temperatures
    • Emergency Substitutions
    • Food equivalents
    • Hints
    • Measurements Equivalents
    • Table of Proportions
  • Photo Guides
    • Cookbooks of Special Interest
    • Cooking Techniques
    • Cooking Utensils
  • Menu Ideas & Special Occasions
  • Meal Ideas without Recipes
  • Creative Food Ideas
    • Baked Goods & Confections
    • Fruits & Vegetables
    • Miscellaneous
  • Appetizers
  • Beverages
  • Biscuits & Breads
    • Biscuits
    • Quick Breads
    • Yeast Bread
  • Breakfast
    • Coffee Cakes
    • Donuts, Muffins & Rolls
    • Main Dishes
  • Preserved Foods & Cheese
  • Desserts
    • Cakes & Cupcakes
    • Candy & Confections
    • Cookies
    • Frostings & Fillings
    • Other Desserts
    • Pies
    • Pastries
  • Main Courses
    • Beef
    • Casseroles
    • Eggs & Cheese
    • Fish & Seafood
    • Pork
    • Pasta & Rice
    • Poultry
    • Vegetarian
  • Chinese
  • Mexican
  • Sandwiches
  • Salads & Salad Dressings
  • Sauces & Gravies
  • Side Dishes
  • Soups, Chili & Stews
  • Miscellaneous
  • chickenandeggcookbook.com
Orange Nut Cake

1/2 Cup Shortening 1 Teaspoon Baking Soda
1 Cup Sugar 1 Teaspoon Baking Powder
1 Egg 1 Cup Buttermilk
2 Tablespoons Orange Rind, Grated 1/2 Cup Nuts, Chopped
1 3/4 Cup Cake Flour, Sifted

Cream shortening until light. Gradually add sugar. Add egg and orange rind, beat well. Sift dry ingredients and and alternately with buttermilk. Fold in nuts. Bake in 8x12 inch pan at 350 degrees for 45- 50 minutes.

Early 1900s Recipe - Calla Stacker

"This is another nut bread my mother use to serve for afternoon tea." - Jean Hansen

Back to Cakes & Cupcakes






Powered by Create your own unique website with customizable templates.