Today’s recipe for Orange Cake (p. 184) was submitted by K. Mangold for the 1906 Berlin Cook Book. I haven’t found out anything yet about K. Mangold although there were at least eight other people in Waterloo County with that surname.
Oranges were imported from a number of countries making them available almost year round in Berlin in the early twentieth century. This citrus cake would be a refreshing dessert in the depths of winter.
I creamed the butter and sugar and then added the medium eggs. I chose to add the flour and baking powder next. I didn’t add the salt since the butter was salted. The water, orange juice, and orange zest mixed in well at the end. I poured the batter into a greased cake pan and baked at 350 degrees F. for 30 minutes. Next time I would check the cake sooner as it might not need the full 30 minutes for baking. The temperature and time are simply my guesses based on other cake recipes.
Cakes made from scratch tend to be a bit denser than those made from a mix. The cake has a good flavour on its own but I decided to ice it with chocolate icing. Wow! It is like having a Terry’s Chocolate Orange in cake form. I’d forgotten how well chocolate and orange go together. Orange or plain icing would also work with this cake. This recipe makes enough batter for a single cake pan so a modern cook might want to double the recipe for a double layer cake.
2 eggs, 3/4 cup sugar, 2 tablespoons butter, 4 tablespoons water, 2 tablespoons juice of orange and yellow pulp, 1 tablespoon yellow rind of orange, a little salt, 2 teaspoons baking powder, 1 1/2 cups flour