Orange Cake

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 oz. butter or margarine
  • 6 oz. castor sugar
  • 3


Line a 7-in. cake-tin with greaseproof paper. Cream the fat and sugar till white; add the beaten eggs gradually, beating well between each addition. Sift flour, salt and baking-powder and add, with the grated rind and juice of the orange, to the creamed fat; mix well. Place in the cake-tin and bake in