50 KATE AITKEN’S: CANADIAN COOK BOOK

RAISIN-ORANGE CAKE

Temperature: 350°F. Time: 35-40 minutes
Y cup shortening 1 cup thick sour milk
1 cup brown sugar 4 cup nuts, chopped
1 egg, unbeaten 1 cup raisins, chopped
214 cups sifted cake flour 1 tablespoon grated orange
1 teaspoon baking powder ’ rind
1 teaspoon baking soda lg cup orange juice
\4 teaspoon salt l4 cup white sugar

1 teaspoon cinnamon

Cream together the shortening and brown sugar. Add the
unbeaten egg; beat till fluffy. Add the sifted dry ingredients
alternately with the sour milk. Lastly, fold in the chopped nuts
and raisins. Pour into a pan 8” x 12” which has been lined with
waxed paper. Bake in a moderate oven till done; take the cake
from the oven, and while still warm, brush over with a mixture of
the orange rind, orange juice and sugar. Let stand in the pan till
cool. This cake is always a favourite with the male members of
the family. Yield: 20 pieces.

ORANGE LAYER CAKE

Temperature: 375°F. Time: 20-25 minutes
1 orange lg teaspoon salt

1 cup sugar 3 teaspoons baking powder
14 cup shortening lg cup water

2 eggs, separated 3 teaspoons lemon juice

2 cups sifted pastry flour

Grate the rind from the orange, being careful not to get into
the bitter white skin. Squeeze the orange; reserve 14 cup juice
for the cake. Cream together the rind, ?4 cup of the sugar and the
shortening; beat till fluffy. Add the egg yolks, well beaten; blend
well. Add the sifted dry ingredients alternately with the mixture
of orange juice, water and lemon juice. Fold in the stiffly beaten
egg whites to which has been added the reserved 14 cup sugar.
Pour into two 9” oiled layer cake pans; bake in a moderate oven till
done. When baked, let stand in the pans for 5 minutes. Remove
to cooling racks; when cool put together and ice with orange icing.

Yield: 16 pieces.
ENGLISH POUND CAKE

Temperature: 300°F. Time: 11% hours
214 cups sifted pastry flour 1 teaspoon grated lemon rind
lg teaspoon baking powder 2 tablespoons lemon juice
1 teaspoon nutmeg 2 tablespoons orange juice
1 cup butter o eggs, separated

1 cup white sugar