Beat sugar with the yolks and stir until very light; add almonds, bread crumbs, juice and light grated rind of the oranges and beaten whites of eggs.
Bake in two layers, in a moderate oven ½ hour, in spring forms. When cold spread jelly between the layers and pour over the following orange icing:
Boil sugar with orange juice until it threads from end of spoon; spread over top of cake and decorate with orange sections and cherries.
Half the cake recipe may be used baked in a square shallow pan, cut into small oblongs or squares, frosted and decorated for Bunde Schuessel.
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