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Mrs. Murphy’s Orange Cake

Five eggs, 3 whole ones and the yolks of 2; 2 cups sugar; add the grated rind and juice of 1 orange, 1/2 lemon, 1/2 cup water, 3 cups flour, 1/2 teaspoonful soda, 1 teaspoonful cream of tartar, bit of salt; bake in 3 sheets.  Frosting: Whites of 2 eggs, powdered sugar sufficient so it won’t run, grated rind and juice of 1 orange, 1/2 lemon; put this on top and between the layers.  Mrs. M. H. Murphy.  Merrimac.  Source: Boston Post – 6 Mar 1904.

Mrs. Lockhart’s Orange Cake

One-half cup butter rubbed to a cream with 2 cups white sugar, 2 cups flour, 1/2 cup water, yolks of 5 eggs and whites of 4, beaten separately; a little salt, 2 teaspoonfuls yeast powder, juice and grated rind of 2 oranges.  Bake in layers.  Orange Jelly for Filling: The juice and rind of 2 oranges, 1/2 cup sugar, enough water to dissolve 1 1/2 teaspoonfuls gelatin; let it all boil 10 minutes and spread between the layers, and, if desired, frosting may crown the whole.  This is a nice dish for dessert.  Half the quantity is enough for a small cake.  Mrs. A. W. Lockhart, 353 Cross street, Malden, Mass.  Source: Boston Post – 20 Mar 1904.

Mrs. Davis’ Orange Layer Cake

Piece of butter size of an egg, 1 cup sugar, 1 egg, 1 cup milk, 1 1/2 cups flour, 1 teaspoon cream of tartar, 1/2 teaspoon soda and a little salt and nutmeg.  Cream butter and sugar, add egg, sift the dry ingredients all together, add the milk and flour alternately, a little at a time.  Bake in Washington pie plates.  Filling – 1 orange, rage the rind and squeeze the juice; 1 egg, 1 tablespoon corn starch, pinch salt, 2/3 cup sugar.  Cook until thick.  When cool, spread between cake and frost with frosting made of a cup of confectioners’ sugar and a little of the juice of the orange.  Mrs. F. G. Davis, Beverly.  Source: Boston Post – 14 Feb 1904

Ms. Sanger’s Orange Layer Cake

Two cups sugar, 2 cups flour, 1/2 cup water, yolks of 5 eggs, whites of 3, 1 teaspoonful baking powder, 1/4 teaspoon salt, juice of 1 orange and grated rind.  Beat whites of eggs to stiff froth, add sugar and beat, add yolks beaten very light, add orange juice and rind, add water, and lastly add flour, with the baking powder thoroughly mixed in it.  Bake in 2 sheets 20 minutes.  For the frosting and filling use whites of 2 eggs and enough confectioner’s sugar to make stiff, then add juice and rind of half an orange.  Ms. B. B. Sanger, Dorchester.  Source: 20 Mar 1904.

Ms. Marquart’s Orange Sponge Cake

Four eggs, two cups sugar, two and one-half cups flour, one-quarter teaspoon salt, two teaspoons baking powder, grated rind one orange, one cup orange juice and boiling water.  Sift together thoroughly the flour, baking powder and salt.  Beat yolks and whites separately, then add gradually sugar to yolks and then orange rind.  Cream thoroughly.  Alternately add sifted flour and cup of boiling water and orange juice.  Fold in stiff whites of eggs.  Bake in chimney pan – Barbara Marquart, San Luis Obispo.  Source: San Francisco Chronicle – 27 Apr 1919.