Some days area just days when you have to get stuck in. The oven's hot, the flour's everywhere, and the floor is a bit slippery right there but magic seems to happen and wonderful smells float around the kitchen. One day's baking means treats for the week ahead.
I've made eggy buns for the delicious sausages I got from the butcher at the farmer's market. Rhubarb tarts were created from the monstrous plants in the backyard and the short crust pastry recipe snitched from Jamie Oliver's website. The cookies are my favourite spicy gingerbread from the Raleigh Tavern Bakery Cookbook from historical Williamsburg. And last, but certainly not least, an orange sunshine cake from an old 1950's cake recipe book.
Orange Sunshine Cake
(a variation from "250 classic Cake Recipes" 1954)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated orange zest
1/2 cup shortening
1 cup sugar
2 eggs
1/2 cup orange juice (just juice the orange you zested)
Sift flour, baking powder and salt together in one bowl. In another bowl, cream together shortening, zest, and sugar. Add eggs one at a time, and beat thoroughly. Add dry ingredients and orange juice alternatively to creamed mixture and beat well. Pour into a greased pan (I use a pretty bundt pan) Bake at 350 F for 30 minutes or until done. Ice according to taste, but it's great without icing too! Enjoy!
No comments:
Post a Comment