“This is another nut bread my mother use to serve for afternoon tea.” – Jean Hansen
“Grandma Calla sure did know how to bake! This cake may not look like much, but it is so good! I enjoy it on its own with tea or coffee in the morning, but this would also be good with some Citrus Cream Cheese Frosting.” – April Ferre
Orange Nut Cake
- 1/2 Cup Shortening
- 1 Cup Sugar
- 1 Egg
- 2 Tablespoons Orange Rind Grated
- 1 3/4 Cup Cake Flour Sifted
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Cup Buttermilk
- 1/2 Cup Nuts Chopped
- Cream shortening until light. Gradually add sugar. Add egg and orange rind, beat well. Sift dry ingredients and add alternately with buttermilk. Fold in nuts.
- Bake in 9×13-inch pan at 350 degrees for 20 to 25 minutes.
Early 1900s Recipe – Calla Stacker