Today's offering is inspired by The Old Foodie who has declared this week to be Retro Cake week, and has posted all sorts of marvellous old cake recipes. Culinary Types has got a gorgeous Gum Drop Cake post up, and I said to myself: that is just the sort of thing I would like to do!
This recipe is from a book called Any One Can Bake, "Compiled by the Educational Department of the Royal Baking Powder Co., 100 East 42nd St., New York City" in 1933. There are step by step black-and-white photos to show you how to mix stuff in bowls, and lovely colored drawings of the finished products.
They say in the introduction that:
It is our hope that this book may be taken into a quiet corner for sincere reading. It should prove as interesting as the newest romance because what is more fascinating than the secret of producing unusual dishes and serving them daintily and appropriately?
Lady Goldenglow Cake
1/2 cup shortening
1 1/2 cups sugar
grated rind of 1/2 orange
1 egg and 1 yolk
2 1/2 cups flour
1/4 tsp salt
4 tsps Royal Baking Powder
1 cup milk
1 1/2 squares (1 1/2 oz.) chocolate, melted
Cream shortening, add sugar and orange rind. Add beaten egg yolks. Sift together flour, baking powder and salt and add alternately with the milk; lastly fold in one beaten egg white. Divide batter into two parts. To one part add the melted chocolate. Put by tablespoonfuls alternating dark and light batter, into three greased and floured layer cake pans. Bake in moderate oven 375 F, twenty minutes.
Orange Chocolate Icing
3 Tb melted butter
3 cups confectioner's sugar (powdered will not give as good results)
2 Tb orange juice
grated rind of 1/2 orange and pulp of one orange
1 egg white
3 squares (3 oz.) chocolate
Put butter, sugar, orange juice and rind into bowl. Cut pulp from orange, removing skin and seeds, and add. Beat all together until smooth. Fold in beaten egg white. Spread this icing on layer used for top of cake. While icing is soft sprinkle with unsweetened chocolate shaved in fine pieces with sharp knife (use one-half sqaure). To remaining icing add 2 1/2 squares (2 1/2 oz.) unsweetened chocolate which has been melted. Spread this thickly between layers and on sides of cake.
Makes one three-layer cake (nine-inch pans).
Dark chocolate and orange are a natural match, aren't they? This sounds really good if you like things like Terry's Orange. Or Baskin-Robbins Mandarin-Chocolate Ice (don't know if they still make this, I remember it in the seventies). And how can you resist a cake with such a charming name?