“This is another nut bread my mother use to serve for afternoon tea.” – Jean Hansen
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 alternately with buttermilk. Fold in nuts.
- Bake in 8×12-inch pan at 350 degrees for 45 to 50 minutes.
Early 1900s Recipe – Calla Stacker